Pat fish dry with paper towels; set aside.
Stack breaded pollock fillets on a bed of juicy bell peppers, topped with radishes and cilantro for a colorful and tasty meal!
Servings and Ingredients
|8 Hy-Vee Fish market frozen pollock fillets, thawed|
|¾ c. Shore Lunch chicken enchilada soup mix|
|2 Hy-Vee large eggs, beaten|
|¼ c. water|
|1 ⅓ c. Hy-Vee plain panko bread crumbs|
|½ c. plus 1 tbsp. Hy-Vee canola oil, divided|
|2 c. Hy-Vee Short Cuts bell pepper strips|
|⅛ tsp. Hy-Vee salt|
|2 tbsp. S&F tequila-lime chef sauce|
|Radishes, sliced, for garnish|
|Fresh cilantro, for garnish|
Things To Grab
- Paper towels
- 2 pie plates
- Heavy glass or measuring cup
- Medium bowl
- Large nonstick skillet
- Meat thermometer
Place soup mix in a pie plate. Crush beans with bottom of a heavy glass or measuring cup. Combine eggs and water, add to soup mix. Stir with fork until well combined. Place panko in another pie plate. Dip fish, one piece at a time, into soup mixture; shake off excess. Evenly coat with bread crumbs, pressing to adhere.
Heat 1/4 cup canola oil in a large nonstick skillet over medium heat. Add half of the coated fish. Cook 3 to 4 minutes or until lightly golden and fish flakes easily with a fork (145 degrees), turning halfway through. Transfer to paper towels to drain; loosely cover with foil to keep warm. Repeat with 1/4 cup oil and remaining fish.
Drain and discard oil from skillet, carefully wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in the skillet. Add bell pepper strips. Cook for 2 to 3 minutes or until crisp-tender, stirring occasionally. Season with salt.
To assemble, divide bell pepper strips among 4 plates. Top each with 1 piece of fish and drizzle with 1/2 tablespoon tequila lime sauce. Top each plate with a second piece of fish and garnish with radishes and cilantro, if desired.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 150mg
- Sodium: 810mg
- Total Carbohydrates: 25g
- Protein: 34g
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