Orange and cod salad by Magefesa USA



  • 250 gr. Cod.
  • 2 Bitter oranges.
  • 1 Ripe pomegranate.
  • 100 gr. Toasted pine nuts.
  • Extra virgin olive oil.
  • Salt flakes.
  • Pink pepper.


Desalt cod as usually, peel oranges removing the white part (pith), take segments out and cut them into halves. In order to shuck the pomegranate, we will cut it into two, grasp the piece with the cut face down on a bowl and hit the skin with a spoon, grains will cleanly fall down. Griddle desalted and dry cod on a Magefesa Mesana Griddle, with some drops of olive oil, let it cool and shred it with your hands. Place orange segments as a bottom on a platter and cod over it. Next, powder pomegranate grains and pine nuts. Season with extra virgin olive oil, salt flakes and recently ground pink pepper.
It can also be seasoned with a bit of Jerez balsamic vinegar, if desired.


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