Pompeian Extra Virgin Olive Oil that it will keep you coming back for more! I love this stuff! Check it out if you haven't tried this yet because you will love it plus you can get a $1 off coupon by liking Pompeian on Facebook. Also take this short survey for a chance to win $200 gift card http://smiley360.com/2160811.cfm.
More about the product:
Only the Mediterranean's finest olives are selected for Pompeian Extra Virgin Olive Oil. Produced by the first pressing of these remarkable olives though the centuries-old cold pressing process, Pompeian Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. To fully appreciate the nuances of its flavor, you'll especially enjoy it in dressings, salads, vinaigrette's or as a table condiment for dipping bread or crudite.
Cod with Gazpacho Salad
2 cod fillets (about 8 ounces each) cut in half diagonally
6 tablespoons Pompeian Extra Virgin Olive Oil
2 tablespoons Pompeian White Wine Vinegar
3 plum tomatoes, seeded and cut into 1/4-inch pieces
1 yellow pepper, seeded and cut into 1/4-inch pieces
1/2 cucumber, seeded and cut into 1/4-inch pieces
1/2 small red onion, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Wondra flour
3 cups baby arugula
Place fish in a baking dish and drizzle with 2 tablespoons of the oil and 1 tablespoon of the vinegar; cover with plastic wrap and refrigerate.
Meanwhile, stir together tomatoes, yellow pepper, cucumber, onion, 1/2 teaspoon each of the salt and ¼ teaspoon of the black pepper, 2 tablespoons oil and 1 tablespoon vinegar; set aside.
Remove fish from marinade and sprinkle with remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Discard marinade.
Place flour on plate. Dip both sides of fish in flour, shaking off excess. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add fish to pan and cook 3 minutes. Flip and cook an additional 4 minutes or until fish flakes easily. Remove fish to serving platter and keep warm.
Meanwhile, heat a medium-size skillet over medium-high heat and add tomato mixture to pan. Cook 4 minutes, stirring often. Stir in arugula and serve salad with fish immediately.
I received a sample to facilitate my review from Pompeian and Smiley360. These opinions are my opinions and your may different. I received no other payment other than a free sample!