- 2 (8-ounce) Pacific cod fillets
- 2 cups (about 3 whole) cucumbers, peeled and ½ inch diced
- ½ red onion, sliced
- ¼ cup olives, halved
- ½ cup cherry tomatoes, halved
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ cup Greek seasoning
Make cucumber salad by combining cucumbers, red onions, olives, tomatoes, lemon, and olive oil. Season with salt and pepper, set aside.
Rub Pacific cod with Greek seasoning.
Heat a grill or cast iron skillet over medium heat and oil well.
Place cod on grill or skillet and cook until it flakes easily and is opaque throughout. Serve over cucumber salad.
Drew's pro cooking tip: Zest up the salad with a sprinkling of feta cheese.
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Know Your Cook
Captain Drew Terhaar of the F/V Mary Carl is a Chicago native turned Alaskan fishermen. That’s why he’s passionate about bringing back great fish to our members in the Midwest. He knows what it’s like to live in a place where very little is known about fisheries and quality seafood. Naturally, when he became a fisherman, he melded the flavors of his upbringing with things he could catch. His mother’s side is of Greek heritage, and to this day his favorite food to eat is Greek food. This recipe perfectly captures those same flavors from his formative years. Drew is also an follower of the ketogenic diet, and thus this recipe is perfect for the carb conscious fish foodie. It’s fresh, flavorful, healthy, and delicious.