Spicy Chili-Lime Alaska Pollock Caesar Salad

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

1 cup prepared low-fat Caesar salad dressing
1/2 tablespoon lime zest
1 tablespoon minced jalapeño pepper
4 Alaska Pollock fillets (6 to 8 ounces each), fresh, thawed or frozen
2 tablespoon olive oil
1 teaspoon chili powder
8 cup chopped romaine lettuce

Cooking Directions:

1. Whisk together the Caesar dressing, lime zest and jalapeños in small bowl; set aside.
2. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and season with chili powder. Cover pan tightly and reduce heat to medium. Cook an additional 2 minutes; adjust cook time for smaller fillets if necessary. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
4. To serve, toss romaine with dressing. Portion 2 cups salad onto each of 4 plates; top with Alaska Pollock fillet.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 305; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 142mg; Total Carbs: 14g; Fiber: 2g; Protein: 36g; Sodium: 859mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.