Spicy Chili Lime Alaska Pollock Caesar Salad
Prep Time: 5 Cook Time: 10
Servings: 4
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.
Nutrients per serving: 305 calories, 11g total fat, 2g saturated fat, 33% calories from fat, 142mg cholesterol, 36g protein, 14g carbohydrate, 2.3g fiber, 859mg sodium, 68mg calcium, and 1060mg omega-3 fatty acids.
Suggested accompaniment: Multi-Colored Tortilla Chips
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.
Nutrients per serving: 305 calories, 11g total fat, 2g saturated fat, 33% calories from fat, 142mg cholesterol, 36g protein, 14g carbohydrate, 2.3g fiber, 859mg sodium, 68mg calcium, and 1060mg omega-3 fatty acids.
Suggested accompaniment: Multi-Colored Tortilla Chips
1 cup prepared low-fat Caesar salad dressing
1/2 Tablespoon lime zest
1 Tablespoon minced jalapeños
4 Alaska Pollock fillets (4 to 6 oz. each)
2 Tablespoons olive oil
1 teaspoon chili powder
8 cups chopped romaine lettuce
1/2 Tablespoon lime zest
1 Tablespoon minced jalapeños
4 Alaska Pollock fillets (4 to 6 oz. each)
2 Tablespoons olive oil
1 teaspoon chili powder
8 cups chopped romaine lettuce