Spicy Chili-Lime Alaska Pollock Caesar Salad
Recipe courtesy of Alaska Seafood Marketing Institute.
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
- Whisk together the Caesar dressing, lime zest and jalapeños in small bowl; set aside.
- 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.
- 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.
- 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.