Recipe courtesy of Alaska Seafood
Alaska Pollock a la Plancha
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4
Ingredients
4 each Alaska pollock, skinless 4oz fillets
1/2 tsp Salt, kosher
1 tsp Pepper, black, ground
3 each Peppers, sweet bell, whole
2 Tbps Oil, olive-vegetable blend
2 each Lemon, halved along center
1 cup Onions, pearl
2 cup Potatoes, red, sliced
4 each Tomatoes, vine-ripe
1 cup Parsley, fresh, leaves
2 Tbsp Oil, olive
8 each Bread, whole wheat, thin sliced, toasted
Directions
Special equipment:
1 each Foil, aluminum, 12"x12" sheet- 1.Prepare fillets by seasoning each with salt and pepper.
- 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
- 3.Remove and cut peppers into bite size pieces.
- 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
- 5.Once simmered for 2 minutes, strain and reserve.
- 6.In the heated skillet, place oil immediately followed by seasoned fillets.
- 7.Rotate fillets once browning occurs, after 2-3 minutes.
- 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
- 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
- 10.Once vegetables brown, return fillets to the top of skillet.
- 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.
