Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce
11 minutes Serves 12 servings
2 Blocks Wild & Simple Batter Redi™ Wild Alaska Pollock 2.75 lb Deep Skinned, Boneless 424915
1 1/2 lb Shishito Peppers (stemmed)
Extra Virgin Olive Oil
2 Large Tomatoes (seeded and diced)
4-6 Cloves Garlic, minced
1/4 Cup Sherry Vinegar
Salt & Pepper
3 lb Shoestring French Fries
Togarashi (7 Blend Spice)
Saute peppers in olive oil until blistered.
Coarsely chop and add tomatoes, garlic, vinegar and 1/2 cup oil. Season with salt and pepper.
Heat frying oil to 350°F. Pull fillets & pieces of Batter Redi Alaskan Pollock off of each block; batter and fry.
Cook fries and season with salt and togarashi.
Divide between dishes, spoon pepper salsa over top and sprinkle with togarashi.
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