Try this twist on a classic Caesar salad. Pollock is quickly seasoned, spiced and seared—and then served on a bed of Caesar-dressed romaine leaves.
Product photo and recipe courtesy of Alaska Seafood Marketing Institute.
- 1 cup Caesar salad dressing
- 1/2 tbsp. lime zest
- 1 tbsp. minced jalapeños
- 4 Alaska Pollock fillets (6 to 8 oz. each), fresh, thawed or frozen
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 8 cups 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.
Suggested accompaniment: Multi-Colored Tortilla Chips.
Did you know?
Searing is one of the easiest, and most effective cooking techniques around. Here are a few tips to help you get cooking:
1. Make sure the pan is hot.
2. Use a thin coating of oil to prevent sticking.
3. Pat your fish dry before placing in the pan. This helps prevent your fish from steaming.
4. Don’t crowd your pan.
5. Don’t worry. Your fish might stick to the bottom of the pan at the beginning, but will come loose. That’s when you know it’s ready to be flipped.