Ingredients for fish
1 lb. Salted Pollock Fillets (prepared)
½ cup flour
6 tbsp. oil
8 oz. bottle regular Italian dressing
2 tbsp. good quality Dijon mustard
1 tbsp. grated ginger root
2 tbsp. jalapeno jelly
½ tsp. crushed red pepper
1 tsp. ground turmeric powder
salt to taste
2 cups chopped onions
2 large red jalapeños, seeded, rinsed, sliced
1 cup snack carrots
1 cup celery hearts, cut julienne
1 cup peeled jicama, cut julienne
1 cup cocktail peanuts
Cut fish into smaller pieces. Dust with flour.
In a large frying pan heat oil and brown fish fillets on both sides until fish flakes easily. Drain on paper towels.
Preparation for salad
In a large frying pan heat all ingredients for dressing. Bring to a simmer, then stir in onions and red jalapenos, cook 3 minutes then remove from heat.
Add carrots first. Let stand 5 minutes. Stir in celery hearts and jicama. Allow to cool to room temperature then chill, covered in refrigerator, until ready to serve (salad can be chilled overnight).
Whisk all dressing ingredients together.
Before serving, lightly toss fish into salad. Taste for salt. Sprinkle with peanuts and serve with dressing.
Makes 4 servings.