Redi Grilled™ Wild Alaska Sockeye Salmon Tomato Curry Rice Bowl
1 each large roasted red pepper
1 clove garlic, chopped
1/3 cup toasted almonds
2 Tbsp tomato paste
4 tsp 4 teaspoons red wine vinegar
1/2 cup 1/2 cup extra-virgin olive oil
pinch Pinch cayenne
1 lb medium size red-skin potatoes, quartered
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
Salt & freshly ground black pepper
1 bunch flat-leaf parsley
2 Tbsp Olive Oil
Toasted slivered almonds
ROMESCO: combine all the ingredients in a food processor and pulse. Season.
POTATOES: Sprinkle a skillet with salt and coat with oil. Add the potatoes cut sides down and cook until browned, 10 minutes. Cover and cook until tender, 10-20 minutes.
FISH: preheat oven to 450°F. Rinse and pat dry Whole Wild Alaska Pollock. Season fish inside and out with salt and pepper and stuff the cavity with sprigs of parsley. Spread 1-2 tablespoons Romesco on top, cover lightly with foil and roast until cooked, 15-20 minutes.
TOPPING: chop parsley and mix ¼ cup with 2 tablespoons olive oil, season.
SERVE: smear the serving platter with Romesco and place fish and potatoes. Top with parsley mixture and toasted almonds.
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