SAUTEED PACIFIC COD WITH GREEK WALNUT SALSA

FOR THE WALNUT SALSA:
1 1/4 cups finely chopped tomatoes
1/2 cup finely chopped cucumbers
2 tablespoons finely chopped olives
2 tablespoons finely chopped red onions
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon chopped fresh parsley
1/4 teaspoon minced garlic
Pinch of dried oregano
1/4 cup walnuts, chopped and toasted
FOR THE COD:
6 fresh Pacific cod fillets (6 ounces each)
Olive oil as needed

Prepare the Walnut Salsa by combining all ingredients except walnuts until well combined. Season with salt and pepper. Stir in walnuts just before serving.

Season the cod fillets with salt and pepper. Saute in oil in a saute pan over medium-high heat until fish just flakes when tested with a fork.

TO SERVE:
Divide cod among serving plates. Top with salsa.

Servings: 6
Adapted from source: Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs by James O. Fraioli and Jean-Michel Cousteau