1 kg of cod loin (see photo below)
4 tablespoons of olive oil
4 tablespoons of lime juice (60 ml)
1/2 cup of water (120 ml)
1 cup of peeled and seeded tomato, cut into small cubes (180 g)
4 tablespoons of chopped green onion
4 tablespoons of mustard seeds
1/2 teaspoon of salt
5 drops of pepper sauce
1 head of lettuce, leaves torn
6 cups of arugula leaves (270 g)
For the honey and mustard sauce
1 tablespoon of mustard
1 tablespoon of honey
2 tablespoons of lime juice
4 tablespoons of water
4 tablespoons of olive oil
1/2 teaspoon of salt
1 kg of cod loin (see photo below)
4 tablespoons of olive oil
4 tablespoons of lime juice (60 ml)
1/2 cup of water (120 ml)
1 cup of peeled and seeded tomato, cut into small cubes (180 g)
4 tablespoons of chopped green onion
4 tablespoons of mustard seeds
1/2 teaspoon of salt
5 drops of pepper sauce
1 head of lettuce, leaves torn
6 cups of arugula leaves (270 g)
For the honey and mustard sauce
1 tablespoon of mustard
1 tablespoon of honey
2 tablespoons of lime juice
4 tablespoons of water
4 tablespoons of olive oil
1/2 teaspoon of salt
Soak the cod in cold water sufficient to cover it and refrigerate for 36 hours, changing the water occasionally
Wash the cod with clean water and drain
Remove the skin and bone and cut it in half horizontally (so the loin doesn't become too thick)
Heat a grill pan over high heat
Brush both sides of each cod piece with olive oil and grill until well browned (about 5 minutes per side)
In a bowl, mix lime juice, water, tomato, green onion, mustard seeds, salt, and pepper sauce
Place the cod pieces in this sauce and pull them apart into flakes
On a plate, arrange arugula leaves and lettuce leaves, and in the center place the cod with the sauce
Prepare the honey and mustard sauce: In a bowl, mix all ingredients with an electric mixer until smooth
Dress the arugula and lettuce leaves with this sauce and serve
Cals per serving: 340
