It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chili And Lime Couscous-Coated Wild Alaska Pollock Goujons
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- #119786
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 fillets wild Alaska pollock, cut into thin strips
2 tablespoons sesame or olive oil
2 ounces couscous
1 teaspoon vegetable stock powder
1 lime, zest and juice of
1/2 teaspoon medium chili powder
5 ounces low fat plain yogurt
2 tablespoons freshly chopped coriander or mint
salt
freshly ground black pepper
directions
Preheat the oven to 400 degrees F.
Put the strips of pollock into a shallow bowl and add the sesame or olive oil and lime juice. Season with salt and pepper and toss well to coat.
Put the couscous into a heatproof bowl and add the stock powder or stock cube. Pour over just enough boiling water to cover. Leave for 5 minutes to swell the couscous. Add the lime zest and chili powder and fluff up with a fork.
Tip the couscous onto a plate. Add the pollock strips, a few at a time, turning them over to coat in the mixture.
Arrange these on an oiled baking sheet. Transfer to the oven and bake for 15 minutes.
Meanwhile, make the dip by mixing together the yogurt and coriander or mint. Serve with the pollock goujons.
Recipe Source: Alaska Seafood
added by
MollyMcNutterButter
nutrition data
Nutritional data has not been calculated yet.
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