Wild Alaska Pollock Puttanesca

Name: Wild Alaska Pollock Puttanesca
Prep time: 6 min
Cuisine: Italian/Pizza, Seafood
Ingredients: 1 Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5lb Deep Skinned, Boneless 424912; 2 Cups Extra Virgin Olive Oil; 30 Cloves Garlic; 30 Anchovy Fillets; 1 Tablespoon Crushed Red Pepper Flakes; 2 Cups Tomato Paste; 3 10 lb can Whole or Diced Tomatoes (puru00e9ed); 1 Tablespoon Sugar; 24 oz Kalamata Olives, chopped; 9 oz Capers; Salt & Pepper; Polenta (soft); Basil; Parmesan Cheese (Shredded)

Prep Time 6 minutes

Yield 0 servings

Ingredients

1 Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5lb Deep Skinned, Boneless 424912
2 Cups Extra Virgin Olive Oil
30 Cloves Garlic
30 Anchovy Fillets
1 Tablespoon Crushed Red Pepper Flakes
2 Cups Tomato Paste
3 10 lb can Whole or Diced Tomatoes (puru00e9ed)
1 Tablespoon Sugar
24 oz Kalamata Olives, chopped
9 oz Capers
Salt & Pepper
Polenta (soft)
Basil
Parmesan Cheese (Shredded)

Directions

1. Place frozen Pan Redi™ Alaskan Pollock in a hotel pan and cover with foil. Bake in preheated convection oven at 425°F for 1 hour. Remove foil and return to oven for an additional 1 hour.

2. Sauté garlic, anchovies, and red pepper flakes until garlic is golden. Stir in tomato paste to caramelize. Add tomatoes, sugar, Kalamata olives, capers, and salt & pepper. Cook until reduced and thickened.

3. Prepare polenta and season.

4. Serve 6 oz polenta, 4 oz sauce, and 4 oz Alaskan Pollock per serving. Top with basil and parmesan.

Serves 60.