Tabbouleh is a Levantine bulgur salad tossed with a lemony dressing and fresh herbs. Although it’s often served at room temperature, we found it to be surprisingly elegant warm (this also cut down on ...

You've probably heard the old joke: “I’m on a seafood diet. When I see food, I eat it!” Some people look at seafood, however, and snub it. Today, we’ll share ways you can counter concerns about the ...

Grind oatmeal in a coffee grinder to make oatmeal flour. Place oatmeal flour in a shallow plate or pie pan and season to taste with salt and pepper and 1½ teaspoons dried oregano. Set aside. Heat 2 ...

We’ll start things off with some oil in a hot iron skillet, with our pieces of cod off to the side. First, dip the cod-pieces into a mixture of lemon juice, olive oil, and butter, coating evenly ...

For a vibrant and flavoursome dish, perfect for the warmer weather, why not try making this Mediterranean Style Wild Alaska Pacific Cod. Simply make a crust by combining sundried tomatoes and olives.

1. Season cod with salt and pepper. Heat 1 tablespoon oil in skillet on medium-high. 2. Add cod; cook 30 seconds, turning once. Sprinkle cod with tomatoes, olives and thyme. Reduce heat; cover and ...

Place canola oil into medium sized non-stick pan and swirl for complete coverage. Once smoking hot temperature is achieved, place cod fillets into pan and do not move for at least 30 seconds.

The MSC logo on our cod is your assurance that the fish was sustainably-sourced. No need to feel guilty about your diet either; cod is a source of healthy omega-3 fatty acids and low in saturated fat!