Crunchy Fillet Cobb Salad
Introducing Cooking With Manuela’s seafood twist to the American classic – Cobb Salad. Fresh vegetables and crispy bacon go well with our deliciously crunchy breaded fish fillets. A salad that will be sure to please everyone!
1. Prepare Gorton’s crunchy breaded fish fillets according to the package directions (17 – 19 min). While fish fillets are baking, hard-boil eggs and let cool. Meanwhile, place the bacon in a large skillet and cook over medium high heat until evenly brown. Drain grease and crumble.
2. Shred lettuce and separate among three individual plates. Once cool, chop all six fillets (three servings) and divide evenly on top of the lettuce. Chop the eggs, tomato, avocado and green onions. Divide and arrange hard-boiled eggs, bleu cheese, bacon, tomato, avocado and green onions on top of the lettuce.
3. Drizzle salad with your dressing of choice! We recommend using a homestyle ranch dressing – a household favorite!
1 box of Gorton’s Crunchy Breaded Fish Fillets (11.4 oz)
3 slices thick-cut bacon, crumbled
2 large eggs, hard-boiled
1 head iceberg lettuce, shredded
1-2 large tomato(s), chopped
1 avocado, diced
2 green onions, chopped
1/2 cup crumbled blue cheese
Salad dressing of choice
Flaky, wild-caught whole Alaska Pollock fillets in a golden crunchy Panko breadcrumb.
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In the Alaska Pollock fishery, mid-water trawls are utilized, which include safety catches to allow any other wildlike that might be caught to escape.
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