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Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingedients except Feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Makes 4 to 6 servings.
Combine 6 tablespoons olive oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano). Whisk together all ingredients until well combined.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org