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.


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.

Pecan Crusted Pollock