I was so pleased to see "fresh unfrozen" fish offered at Stew Leonard's yesterday. I inquired and learned that the fish, a reasonable $6.99 per pound, was pollock from New England. It was a heavy white fish looking a bit slimmer than tilapia so I had to try it. How delicious! When I encrust it with a pecan coating it crisps nicely in the cast iron skillet. The side dish prepared above is red onion sauteed with portobello mushrooms and spinach. I also added french salt my good neighbors brought back for me from southern France, and lemon at the end. Yum. Pecan crusting is just awesome, but the fish has to be heavy.
This was ideal. Good for Stew's!
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