Dukkah-Crusted Wild Alaska Pollock with Lentils and Greens
Prep Time 11 minutes
Yield 12 servings
- 12 Fillets Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653
- 2 Ounce Garlic, shaved
- 1/2 Cup Extra Virgin Olive Oil
- 3 Bunches Mustard Greens (torn)
- Salt & Ground Black Pepper (to taste)
- 1 1/2 Cups Beluga Lentils
- 1 1/2 Cups Hazelnut Dukkah
- Garnish Ground Sumac
- Garnish Mint (Chopped)
- Garnish Flaky Salt
Defrost Wild Caught Alaska Pollock fillets and cut into halves crosswise.
Cook garlic until crisp and golden. Drain garlic, reserving both the oil and the garlic.
Sauté mustard greens in half the garlic oil until lightly cooked and season with salt and pepper.
Season fillets with salt and pepper and press dukkah onto flesh side. Pan-fry in remaining garlic oil until cooked through.
Place 1/2 cup greens, 2 tablespoons lentils on plate, top with fish and garnish with sumac, garlic, mint and flaky salt.
Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653Wild Alaskan Pollock is the most abundant fish species harvested in Alaska waters. Managed carefully by NOAA fisheries and certified sustainable, Alaska Pollock is an environmentally responsible seafood choice. Cousin to the codfish, its lean, snow-white meat, delicate texture and mild taste make it one of the most versatile and healthy choices available.
There are no reviews yet.