Spicy Chili-Lime Alaska Pollock Caesar Salad

Ready in
15 Minutes


  • 1 cup prepared low-fat Caesar salad dressing
  • 1/2 Tablespoon lime zest
  • 1 Tablespoon minced jalapeños
  • 4 Alaska Pollock fillets (6 to 8 oz. each), fresh, thawed or frozen
  • 2 Tablespoons olive oil
  • 1 teaspoon chili powder
  • 8 cups chopped romaine lettuce


Prep Time
5 Minutes
Cook Time
10 Minutes
Ready in
15 Minutes
  1. Whisk together the Caesar dressing, lime zest and jalapeños in small bowl; set aside.
  2. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. Turn fillets over and season with chili powder. Cover pan tightly and reduce heat to medium. Cook an additional 2 minutes; adjust cook time for smaller fillets if necessary. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
  4. To serve, toss romaine with dressing. Portion 2 cups salad onto each of 4 plates; top with Alaska Pollock fillet.