Cashew-Crusted Pollock with Mango Jicama Slaw

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University of Massachusetts at Amherst

Mild-tasting, economical and adaptable to many flavor pairings, pollock has wide appeal for both operators and customers. Instead of frying the fish, the chefs at the University of Massachusetts at Amherst go for a healthier prep—they top each fillet with a nutty panko mix and roast them in the oven. A garnish of mango jicama slaw is a welcome riff on the usual coleslaw.


Cashew-crusted pollock
3 lb. fresh pollock fillets
1 tbsp. plus 1 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
8 oz. cashew pieces
1/2 cup + 1 tsp. canola oil
1 tsp. Spanish paprika
1 tsp. kosher salt
4 oz. panko bread crumbs

Mango jicama slaw
1 mango (5 3/4-oz.), peeled and julienned
1 jicama (5 3/4oz.), peeled and julienned
2 oz. red bell pepper, sliced
1 1/4 oz. scallions, sliced
1 pinch cilantro leaves, coarsely chopped
2 tsp. lime juice
1 tbsp. + 1 1/4 tsp. canola oil
3/4 tsp. kosher salt


1. Prepare fish: Cut pollock into 3-ounce portions. Place on sheet pan; season with salt and pepper. Refrigerate until service.
2. Prepare cashew crust: Preheat oven to 350 F. Toss cashews with 1/2 cup oil, paprika and salt. Roast in oven 3 to 4 minutes or until light golden brown; cool.
3. Coarsely chop cooled nuts in food processor. Add panko and 1 teaspoon oil; pulse to combine.
4. Prepare slaw: In large bowl, combine all ingredients; toss well. Refrigerate until service.
5. Per order: Place 1 ounce topping on each portion of pollock. Roast in 350 F oven 5 to 7 minutes. Serve with 1 ounce mango slaw.

Photo courtesy of National Mango Board

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