Recipe by Liren Baker of Kitchen Confidante; recipe and photo courtesy of Alaska Seafood
Makes 4 (4 oz each) beer battered pollock portions, 4 cups veg/greens, 2 cups rice
The fish:
1 lb. beer-battered Alaska pollock fish tenders
Preheat oven to 450°F with a tray placed in the center of the oven. Lightly spray or brush a lined baking pan with olive oil. Place Alaska pollock fish tenders on the baking pan and bake for about 15 minutes, flipping halfway through, until the fish is golden brown and crispy. Depending on the fish tenders, you may have to adjust cooking time – refer to packaging.
The cabbage slaw:
½ c. sour cream
2 T. chipotle sauce to taste
3 t. lime juice (about 1/2 lime)
1 T. cilantro chopped
2 c. red cabbage finely shredded
Mix the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl. Toss ⅓ cup of the chipotle sauce with the cabbage for the slaw.
The rice and garnishes:
2 c. cooked brown rice
1½ c. corn
1 c. radish thinly sliced
½ lime cut into wedges
¼ c. cilantro leaves
To serve: Place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.