How To Make Gazpacho Salad with Crispy Pollock
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 pollock fillets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
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In a shallow dish, mix together flour, salt, and black pepper. Dredge the pollock fillets in the flour mixture, shaking off any excess.
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Heat vegetable oil in a large skillet over medium-high heat. Cook the pollock fillets for 3-4 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
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In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, basil, parsley, and minced garlic.
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In a small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
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Divide the salad among serving plates and top each with a crispy pollock fillet.
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Serve immediately and enjoy!
Nutrition
- Calories : 408kcal
- Total Fat : 25g
- Saturated Fat : 3g
- Cholesterol : 56mg
- Sodium : 327mg
- Total Carbohydrates : 24g
- Dietary Fiber : 5g
- Sugar : 11g
- Protein : 25g
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