Xandr Universal Pixel
Skip Navigation
Highliner
Roku Pixel

Highliner

All Recipes

Crispy Pan-Sear With Simple Green Salad

A mouthwatering meal with crispy, perfectly seared Lemon Pepper Wild Alaska Pollock on a bed of simply dressed greens tossed in a light vinaigrette. All topped with a tangy homemade tartar aioli. This recipe can be made in minutes.
Serves: 2
Prep time: 10 mins
Cook time: 17 mins
Ingredients
Preparation

Ingredients

  • 2 Pan-Sear Selects Wild Caught Alaska Pollock Fillets, Lemon Pepper

Simple Green Salad

  • 3 cups mixed lettuce greens
  • ½ cup sliced cucumber​
  • 2 tbsp fresh chopped dill

Salad Vinaigrette

  • 1 tbsp olive oil​
  • 2 tbsp lemon juice​
  • 1 tbsp honey​
  • 1 tbsp apple cider vinegar​
  • Pinch salt and pepper

Quick Tartar Aioli

  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp finely diced pickle​
  • 1 tsp malt vinegar
Tips from the chef: Directions
  1. Cook Pan-Sear Selects Wild Caught Alaska Pollock Fillets, Lemon Pepper according to package instructions (pan-sear is preferred method).
  2. In a small bowl, whisk together the tartar aioli ingredients and set aside.​
  3. Heat a pan over low-medium heat and add 2 Pan-Sear Wild Alaska Pollock Fillets. Cook according to package instructions.
  4. While the pollock is cooking, prepare the dressing for the salad. In a small jar or container, add the olive oil, lemon juice, honey, apple cider vinegar, salt and pepper, then close the lid and shake vigorously for 30 seconds. Set aside.​
  5. In a large bowl, add the lettuce greens, dill, and cucumber. Shake the dressing jar one more time, drizzle over the greens and toss to coat.​
  6. Divide the dressed salad greens between two plates and top each with one Wild Alaska Pollock Fillet.​
  7. Top the fish with a dollop of the tartar aioli and serve with a slice of lemon.

Lemon Pepper Alaska Pollock