K&P Hotville Fish Sandwich with Collard Slaw & Dill Pickles

Here’s a healthy option that will draw raves even from the meat and potatoes crowd. Delicious veggies and baked Alaskan Pollock for lots of protein and omega 3’s…low in carbs and fat.

Menu Part

Entrees, Fish, Sandwiches

Ingredients

1 Each Oven Ready Breaded Pollock Fillets 1 oz. (Item# 075470)
1 Each Brioche Bun
2 Ounces Hotville Sauce
6 Each Dill Pickles Sliced
2 Cups Collards, Chiffonade
1/8 Cup Scallions, Fine Julienne
1/4 Cup Carrots, Fine Julienne
1/8 Cup Mayonnaise
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Honey
1/2 Teaspoon Dijon
To Taste Salt
To Taste Pepper

Directions

  1. Bake the Oven Ready Pollock according to package instructions and to the internal temperature of 165°F.
  2. Make the collard slaw by mixing all of the ingredients together and chill.
  3. Butter and toast the bun.
  4. Toss the fish with the sauce.
  5. Arrange the bottom bun on the plate, add some of the slaw, the fish with the sauce drenched on it, the remainder of the slaw and top with pickles and then the top bun.
  6. Serve fresh and hot.

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