Hungry yet? This fish starter recipe looks rather fancy, but it’s really quite easy to make. You know I love getting festive for all the holidays, but food dye and anything that’s too much work just isn’t in my ballpark. Using fresh food to bring a holiday’s colors to life, however, is right up my alley…
Fish Fillet Appetizer
The idea for this fish starter came from my love of crab cakes. I had my first crab cakes in Baltimore, Maryland when I was studying there during grad school. It was amazing!!
Now it’s a family tradition to share crab cakes when we see them on the menu, but I’ve yet to try making them or anything similar at home. With these Wild-Caught Fish Fillets from Gorton’s, however, half of the work is done.
With holiday meals, it’s easy to get overwhelmed between planning the decor, the food, the drinks, the sleeping arrangements (if you’re hosting for longer), etc. With so much to figure out, easy recipes are a must.
Since the fish fillet is already made, you just have to bake it. The only recipes and work are the mayonnaise base and the winter slaw! Many of the ingredients are the same, however, so that’s even easier.
Fresh oranges and pomegranate arils make this winter slaw the perfect topping for this Christmas appetizer. Using a slaw mix, just add the flavorful ingredients, et voile!
Deliciousness is on hand. I love that the colors and flavors scream holidays without much work. And I’ll warn you, that you’ll be sneaking bites of the slaw before serving!
Gorton’s Wild Caught Fish Fillets
When it comes to buying frozen foods, I’m a bit of a stickler. I try to be a label reader as much as possible, preferring to buy premade items made only from ingredients I would/could cook with at home.
Happily these fish fillets fit the bill with sustainably, wild-caught Alaskan pollock in a breadcrumb coating made entirely of ingredients I know! You’ll be winning on the taste and quality fronts with this fish starter recipe.
Looking for more fish recipes? Try this smoked salmon tartine, salmon frittata (great for breakfast or dinner), This beautiful fish fillet with winter slaw appetizer, a tuna tartare tartine for two, garlic + lemon tuna pasta, or this ceviche avocado toast!
Fish Starter with Winter Slaw
- ½ cup mayonnaise
- 5 green onions, sliced
- 1 ½ teaspoons orange zest
- 3 tablespoon fresh orange juice
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- 1 ½ cups slaw mix
- ¼ teaspoon sugar
- ⅛ teaspoon ground black pepper
- 2 tablespoons pomegranate arils
- 8 Gorton’s Fish Sandwich Fillets, baked according to package directions
- Stir together the mayonnaise, one-quarter of the sliced green onions, ½ teaspoon orange zest, 1 tablespoon orange juice, ¼ teaspoon salt, and the garlic powder in a small bowl. Stir well until combined. Refrigerate until ready to use.
- Add the slaw mix to a medium bowl. Add the remaining green onions, remaining orange zest, and orange juice. Toss well to mix. Next, stir in the sugar, remaining ¼ teaspoon salt, black pepper, and pomegranate arils.
- To serve spoon an equal amount of the orange mayonnaise sauce onto each of 8 serving plates. Top with a fish fillet. Then top each fillet with slaw and serve.
This post is sponsored by Gorton’s. All opinions are my own.