Pecan Crusted Pollock with Mango Salsa and Chili Lime Corn on the Cob
My 11-year-old daughter has recently been diagnosed as pre-diabetic. I have been experimenting with recipes that conform to our family’s new diet (in which most of our carbs come from fruits and starchy vegetables). This one I whipped up last night and everyone loved it!
Mango Salsa
Dice 1 ripe mango, half of a cucumber, an avocado, and 1/4 cup red onion. Place in a bowl, top with 1/4 cup lime juice and a tbsp extra virgin olive oil and freshly chopped cilantro (to taste, I like about 1/4 cup). Season with salt and pepper. Mix well and refrigerate.
Chili Lime Butter
Mix 4 tbsp soft butter with s&p, 1/2 tsp garlic powder, 1/2 tsp chili powder and 2 tsp lime juice. Set aside.
Pollock
Prepare 3 bowls: flour with salt and pepper; 1 egg with 2 tbsp milk; 1/2 cup finely chopped pecans + 1/3 cup breadcrumbs + nutmeg, pinch of cayenne, s&p.
Dredge the fish in the flour, then dip in egg, then press into pecans to adhere.
Fry in 1/3 cup Coconut oil, 2 minutes per side.
Serve fish hot with cool mango salsa over the top and corn on the cob dressed with chili lime butter.
Pecan Crusted Pollock
Pecan Crusted Pollock with Mango Salsa and Chili Lime Corn on the Cob
My 11-year-old daughter has recently been diagnosed as pre-diabetic. I have been experimenting with recipes that conform to our family’s new diet (in which most of our carbs come from fruits and starchy vegetables). This one I whipped up last night and everyone loved it!
Mango Salsa
Dice 1 ripe mango, half of a cucumber, an avocado, and 1/4 cup red onion. Place in a bowl, top with 1/4 cup lime juice and a tbsp extra virgin olive oil and freshly chopped cilantro (to taste, I like about 1/4 cup). Season with salt and pepper. Mix well and refrigerate.
Chili Lime Butter
Mix 4 tbsp soft butter with s&p, 1/2 tsp garlic powder, 1/2 tsp chili powder and 2 tsp lime juice. Set aside.
Pollock
Prepare 3 bowls: flour with salt and pepper; 1 egg with 2 tbsp milk; 1/2 cup finely chopped pecans + 1/3 cup breadcrumbs + nutmeg, pinch of cayenne, s&p.
Dredge the fish in the flour, then dip in egg, then press into pecans to adhere.
Fry in 1/3 cup Coconut oil, 2 minutes per side.
Serve fish hot with cool mango salsa over the top and corn on the cob dressed with chili lime butter.
Submitted by: Cate G.