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Wild Alaska Pollock Mezze Platter

Prep Time 11 minutes
Yield Serves 12 servings
Wild Alaska Pollock Mezze Platter



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.



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