Not all my recipes are my own creations. Sometimes I see a dish so perfect I will make it as written and then only tweak it to fit my own pallet if absolutely necessary. This recipe I received from my friend Betsy Kelp Galloway in the Facebook group Wild Alaskan Company Community: What's Cooking Tonight? is just such a beauty. This refreshing meal of cumin dusted, pan seared Pollock Quick Cuts served over a savory berry salsa is a wonderful way to make you smile on a hot summer day... or maybe at least make you dream of spring & summer when you're enduring the winter doldrums.
I've made this dish using the original raspberry version, but have also done the same dish with blueberries. Both choices are excellent and feature a low glycemic index with raspberries at 30 and blueberries at 53.
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Prepare fruit salad/salsa 30 minutes before mealtime so that flavors have time to meld.
Salad Ingredients:
- 2 6 oz containers of fresh raspberries or really any berry of your choice
- 1/2 cup coarsely chopped basil and mint leaves – 50/50 ratio
- 1/4 cup red onion or shallots, finely chopped
- 1/4 cup chopped peppers – I like yellow or orange for the color burst
- 1-2 cloves garlic, minced
- 1 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/8 - 1/4 tsp salt
- 1/8 tsp coarse ground pepper
Preparation:
Prepare fruit salad/salsa by mixing all ingredients in a
medium bowl. Set aside for 30 minutes to meld flavors.
Pollock Ingredients:
- 2 six oz pkgs pollock quick bites (other cubed white fish works, too)
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- Salt to taste
- 1/8 - 1/4 tsp fresh coarsely ground black pepper
Preparation:
Properly thaw two 6 oz packages of pollock quick cuts and pat dry. Heat a pan over medium-high heat and add oil. Add pollock to skillet. Sprinkle evenly with cumin, salt, and pepper. Cook, tossing gently, for 3-4 minutes, being careful not to overcook fish.
While fish cooks, divide the fruit salad evenly on two or three serving plates depending on how hungry you are... Place equal amounts of the fish over each serving of salad and serve immediately.
Blessed be... and happy cooking!