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Alaska Pollock Panzanella Salad

Alaska Pollock Panzanella Salad
A fish-filled twist on a classic panzanella salad you can make in under 30 minutes.
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Servings: 4
  • Yield: 1 large salad


  • 12 ounces prepared breaded Alaska pollock fish sticks
  • 1 tablespoon whole grain mustard
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt
  • 2 pounds tomatoes, heirloom preferred
  • ½ red onion, thinly sliced
  • 1 fennel bulb, sliced very thin
  • 2 cups arugula
Recipe courtesy of Chef Barton Seaver


  1. Step 1 Prepare fish sticks and dressing

    Prepare fish sticks according to package instructions, adding just a bit of time to total cooking so they are extra crispy. In a large bowl, mix mustard, olive oil, vinegar and salt to make a vinaigrette. Combine with remaining ingredients and allow to sit while fish sticks cook.

  2. Step 2 Assemble

    Remove fish sticks from the oven and cut each stick into pieces roughly the size of croutons (about 3 each). Add fish while still warm and toss gently to combine. Serve warm or at room temperature.

Recipe courtesy of Chef Barton Seaver