Fennel Roasted Wild Alaska Pollock with Chimichurri Sauce
15 minutes 2 servings
12 Fillets Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653
4 Ounces Scallions, thinly sliced
1 lb Poblano Peppers (roasted, seeded and finely chopped)
10 Ounces Fresh Tomatoes (diced)
1/3 Cup Cilantro, chopped
1/4 Cup Lime Juice
1/4 Cup Olive Oil
To taste Salt and pepper
To taste Aleppo Pepper
1/2 Cup All-Purpose Flour
1/2 cup cornmeal (coarsely ground)
1/2 teaspoon Cayenne Pepper
1 Cup Milk
For Frying Oil (Frying)
7 Ounces Corn Tortillas (cut into thin strips)
Garnish Scallions, thinly sliced
Combine scallions, poblanos, tomatoes, cilantro, lime, olive oil and season with salt, & black pepper and Aleppo pepper.
Whisk together flour, cornmeal, cayenne and salt & black pepper.
Coat Pollock in milk, dip into the flour mixture and fry until golden.
Fry tortilla strips until golden and remove; sprinkle with salt.
Serve Pollock with salsa, topped with tortilla strips and additional scallions.
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