1. Prepare Gorton’s Crunchy Breaded Fish Fillets according to package directions.
  2. Meanwhile, whisk olive oil with lime juice, chili powder, salt and cumin. Stir red pepper, black beans with mango, tomato, cucumber, red onion, cilantro, and jalapeno until combined. Toss with lime dressing. Let stand for 10 minutes.
  3. Divide salad among 4 plates. Top with fillets.

Notes: Try peaches or pineapple in place of the mango; if desired.


Disclaimer: This recipe was originally made with a discontinued product and has since been edited.
8 Gorton’s Crunchy Breaded Fish Fillets
3 tbsp olive oil
2 tbsp lime juice
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/2 red pepper, chopped
1 cup black beans, drained and rinsed
1/2 cup chopped mango
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 jalapeno, finely chopped

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Crunchy Breaded

Flaky, wild-caught whole Alaska Pollock fillets in a golden crunchy Panko breadcrumb.

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