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Ambassador [Associate]
Ambassador [Associate]
  • 303 calories
  • 30 min
  • 4 servings


  • 1 ½ lb cod fillet
  • 1 small pkg fresh basil
  • 4 peaches
  • 2 shallots
  • 4 tomatoes
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • salt


  1. Wash and dry the fresh produce.
    • 4 peaches
    • 4 tomatoes
    • 1 small pkg fresh basil
  2. Halve the tomatoes lengthwise and cut out and discard the stem ends; cut the halves into thin wedges. Transfer to a large salad bowl.
  3. Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pits; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
  4. Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise. Add to the salad bowl.
    • 2 shallots
  5. Preheat a grill pan or regular skillet over medium-high heat.
  6. While the grill pan / skillet heats up, pat the cod fillets dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
    • 1 ½ lb cod fillet
    • 1 tbsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  7. Place the cod in the grill pan / skillet; cook until it is cooked through and flakes easily, 2 to 3 minutes per side. Once done, transfer to a plate.
  8. Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Add to the salad bowl.
  9. Drizzle the salad with olive oil and balsamic vinegar, then season with salt and pepper; gently toss until well combined.
    • 2 tbsp extra virgin olive oil
    • 2 tsp balsamic vinegar
    • ½ tsp salt
    • ¼ tsp black pepper
  10. To serve, divide the fish and salad between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • spatula