Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
How to Make It
Step 1
If using frozen pollock, dry the outside of the fillets with plenty of paper towels until dry. Drying them will ensure a nice sear. Season the exteriors of the fillets with ½ tsp kosher salt and black pepper. Heat a large saute pan until hot. Add 1 ½ tbsp butter and let it melt, and swirl the pan. Add the fillets and allow to sear on the first side for several minutes until nicely browned. Flip and cook until the fish is flaky and cooked. Set aside on a plate.
Step 2
In the same saute pan (that is still hot), add the remaining butter and swirl to coat the pan. Add cabbage that has been cut into 1” square pieces.
Step 3
Toss to cover it with the butter and cook it for 5-7 minutes until softened. Halfway through cooking, add ¼ tsp kosher salt—taste adding more to taste.
Step 4
Plate the hot cabbage with the fish and clementines that have been peeled and sliced in thirds.
Ingredients
- Pollock (Pollack), Alaska Or Walleye, Cooked From Frozen – 4 fillet – each 2 3/4 ounce raw
- Coarse Kosher Salt by Morton – ½ tsp
- Black Pepper – ¼ teaspoon
- Butter – 3 tablespoon
- Cabbage – 1 pound
- Coarse Kosher Salt by Morton – ½ tsp
- Clementines Raw – 2 fruit