The Fork & Fin® Nashville Hots Hawaiian Pizza
20 minutes 4 servings
1 lb Broccolini
2 Tablespoon Vegetable Oil
1 lb Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts
2 Cloves Garlic, minced
1 inch Piece of Ginger Root, grated
1 Red Bell Pepper (cut into 1/2-inch strips)
1 Tablespoon Black Bean Sauce
1 Tablespoon Soy Sauce
1/2 teaspoon Chili Garlic Sauce
2 Each Green Onion, thinly sliced
Cook the broccolini in boiling water for 2-3 minutes until crisp tender or microwave for 2 minutes on high power. Set aside.
Heat half the oil in a large non-stick skillet over high heat. Pat fish dry with toweling and cook, about 2-3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Remove to a bowl.
Add the remaining oil to the skillet and cook the garlic and ginger for 30 seconds until fragrant. Add the broccolini, peppers and 1/2 cup water, cover and steam for 3 minutes. Stir in the black bean sauce, soy and chili sauce and return the fish to the skillet. Toss to combine.
Serve with rice, sprinkled with green onions and sesame seeds.
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