Bell Pepper Pollock Stacks


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Bell Pepper Pollock Stacks

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    Stack breaded pollock fillets on a bed of juicy bell peppers, topped with radishes and cilantro for a colorful and tasty meal!

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    Servings and Ingredients

    Serves 4
    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
    • Fork
    • Large nonstick skillet
    • Meat thermometer


    1. Pat fish dry with paper towels; set aside.

    2. 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. 

    3. 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. 

    4. 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. 

    5. 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. 

    Nutrition facts


    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 150mg
    • Sodium: 810mg
    • Total Carbohydrates: 25g
    • Protein: 34g

    Daily Values

    Iron 10%
    Calcium 10%
    Vitamin D 10%
    Potassium 15%

    Recipe Source:

    Hy-Vee Monthly Ad March 2021