Crispy Wild Alaskan Pollock with Creamy Cucumber-Radish Slaw

Crispy Wild Alaskan Pollock

with Creamy Cucumber-Radish Slaw

Group Created with Sketch. 20 min 7 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 350 Cals/serving
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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

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Crispy Wild Alaskan Pollock with Creamy Cucumber-Radish Slaw
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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! 

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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: