< Browse Recipes

Wild Alaska Pollock Salad with Grilled Avocado & Vietnamese Vinaigrette

YIELDSERVES 12 servings


4 Ounces Lime Juice
2 Ounces Fish Sauce
2 Ounces Water
2 teaspoons White Wine Vinegar
4 teaspoons Sugar
1  Garlic Clove (Minced)
2  Thai Red Chili Pepper, thinly sliced
12 Portions Wild & Simple Entrée Redi™ Wild Alaska Pollock Fillet Portion 5.7 oz Deep-Skinned, Boneless 427726
6  Avocado, peeled and pitted
12 Cups Baby Arugula
12 Ounces Sugar Snap Pea Pods (trimmed)
  Vegetable Oil
 Garnish Tamari Almonds (chopped)
  Mint for Garnish


1. Combine lime juice, fish sauce, water, white wine vinegar, sugar, garlic, chiles for fish sauce vinaigrette.

2. Grill loins per package instructions. Brush avocado slices with oil and grill until marked.

3. Toss arugula and sugar snaps with vinaigrette and plate with grilled avocado, top with fish.

4. Garnish with almonds, mint and more vinaigrette.