Crispy Wild Alaskan Pollock with Creamy Cucumber-Radish Slaw

Crispy Wild Alaskan Pollock

with Creamy Cucumber-Radish Slaw

20 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this recipe, a coating of savory seasonings and airy potato flakes creates a flavorful, irresistibly crispy exterior on our delicate pollock fillets. We’re serving them over a simple trio of crisp cucumbers, radishes, and cabbage tossed in a creamy honey-dijon dressing.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Wild Alaskan Pollock with Creamy Cucumber-Radish Slaw
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. 

Make the slaw:
2 Make the slaw:

In a large bowl, whisk together the honey (kneading the packet before opening), mustard, and fromage blanc. Add the sliced cucumbers, radishes, and cabbage; season with salt and pepper and stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Coat the fish:
3 Coat the fish:

While the slaw marinates, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and potato flakes on two separate large plates; season each with salt and pepper. Working two pieces at a time, thoroughly coat the seasoned fish in the spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked fish over the slaw. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. 

2 Make the slaw:

In a large bowl, whisk together the honey (kneading the packet before opening), mustard, and fromage blanc. Add the sliced cucumbers, radishes, and cabbage; season with salt and pepper and stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Coat the fish:
3 Coat the fish:

While the slaw marinates, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and potato flakes on two separate large plates; season each with salt and pepper. Working two pieces at a time, thoroughly coat the seasoned fish in the spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to a separate plate. 

4 Cook the fish & serve your dish:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish and cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked fish over the slaw. Enjoy! 

Cook the fish & serve your dish:
Browse Steps
1 of 4