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Crispy Wild Alaskan Pollock
with Orzo, Snow Pea, & Tomato Salad
35 MIN
4 Servings
From the Test Kitchen
As the weather warms, easy pasta salads become one of our go-to recipes. This one highlights flaky wild Alaskan pollock, pan-fried for a golden-brown crust, and two of our favorite varieties of seasonal produce: crisp peas and juicy tomatoes.
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NutritionPER SERVING
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Calories580 Cals (est.)
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fresh
ingredients
Title
- 1¼ lbs Wild Alaskan Pollock Fillets
-
2 Pasture-Raised Eggs
-
½ lb Orzo Pasta
- ½ lb Snow Peas
- 1 clove Garlic
- ½ lb Grape Or Cherry Tomatoes
-
1 cup Potato Flakes Or Matzo Meal
- 1 Tbsp Capers
- 1 tsp Whole Dried Oregano
- ½ cup All-Purpose Flour
- 2 Tbsps Verjus Blanc
- 1 oz Pecorino Romano Cheese
- 1 Lime
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the tomatoes:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Coat the fish:
While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.
3
Cook the fish:
In a large pan (nonstick, if you have one), heat 2 tablespoons 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 (if the pan seems dry, add 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.
4
Cook the pasta & peas:
While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy!
1
Prepare the ingredients & marinate the tomatoes:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Coat the fish:
While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.
3
Cook the fish:
In a large pan (nonstick, if you have one), heat 2 tablespoons 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 (if the pan seems dry, add 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.
4
Cook the pasta & peas:
While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy!
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