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Grilled Wild Alaska Pollock with Beet Taramasalata

Prep Time 11 minutes
Yield SERVES 12 servings
Grilled Wild Alaska Pollock with Beet Taramasalata

Ingredients

Directions

1. Soak bread in water; once moist, squeeze out excess water.

2. In food processor or blender combine bread, fish roe, garlic, beets and process. With motor running, add oils and lemon juice until emulsified. Season with black pepper.

3. Grill Pollock and lemons until marked.

4. Swirl yogurt and Taramasalata mixture on plates, top with Pollock and lemons.

5. Garnish with pistachios, dill and black pepper.