Wild Alaska Pollock Kimchi Hash
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
Parmesan Cheese (Shredded)
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.
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.
Prepare polenta and season.
Serve 6 oz polenta, 4 oz sauce, and 4 oz Alaskan Pollock per serving. Top with basil and parmesan.
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