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Wild Alaska Pollock Mezze Platter

YIELDServes 12 servings


2 Blocks Wild & Simple Batter Redi™ Wild Alaska Pollock 2.75 lb Deep Skinned, Boneless 424915
4 Medium Eggplants
  Extra Virgin Olive Oil
  Salt & Pepper
1 1/2 Cups Greek Yogurt (Plain)
2 Cloves Garlic, finely minced
2 Cups Tomatoes (Diced)
1/2 Cup Fresh Mint, chopped
1 Cup Kalamata Olives, chopped
  Fry Batter
  Za'atar Spice Mix
  Lemon Wedges


Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through.

Combine yogurt, garlic, salt and pepper and 1/4 cup olive oil. Combine tomatoes, olives, mint and 1/2 cup olive oil. Season.

Heat oil to 350°F. Pull fillets & pieces of Batter Redi Alaskan Pollock off of each block; batter and fry.

Spread 2 tablespoons yogurt sauce onto each plate, top with eggplant and Alaskan pollock. Sprinkle with mint and za’atar and serve with lemon wedges.