Pollock with Black Bean Compote (4 servings)
4 4 oz pollock fillets
4 tsps olive oil, divided
3 cloves garlic, minced
1 tsp ground cumin
1 (15 oz) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 can (4 oz) diced green chiles
2 tbsp fresh lime juice
Season pollock fillets to taste with salt and pepper. In large heavy skillet, heat 3 tsp oil over medium-high heat. Cook pollock in oil about 2 minutes per side or until done. In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft. Stir in lime juice and season to taste. Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.
Pollock with three Pepper Salsa
1/2 cup Tequila
1 fresh lemon and lime
1 large clove garlic, minced
1/4 cup olive oil
2 tsp cracked black pepper
4 4 oz pollock fillets
Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper, marinate pollock one hour. Remove pollock from marinade, drain. Charbroil allowing about 10 minutes per inch of thickness measured at its thickes part or until fish flakes when tested with a fork. Place Three Pepper Salsa over fish. Garnish with red pepper, cilantro, lime slices and sour cream. For Three Pepper Salsa, combine:
Roasted, peeled and diced small green and red pepper
1 fresh jalapeno, seeded and chopped
3 fresh tomatillos chopped
1 tsp fresh chopped cilantro
2 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp minced green onion
1/4 tsp salt.
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