Spicy Chili-Lime Pollock Caesar Salad


  • 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
  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.
  4. 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.
  5. 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.