Alaska
Pollock
White
Fish Fillets Amandine
Ingredients:
2 pounds skinless pollock fillets
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
1/4 cup melted butter
1/2 cup sliced almonds
2 tablespoons lemon juice
4 to 5 drops liquid hot pepper sauce
1 tablespoon chopped parsley leaves
Instructions:
Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika;
mix well.Roll fish in flour mixture. Place fish in a single layer, skin
side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle
2 tablespoons melted butter over fish. Broil about 4 inches from source
of heat about 10 minutes or until fish flakes easily when tested with
a fork. While fish is broiling, saute almonds in remaining butter in
a fry pan and allow to turn golden brown, stirring constantly. Remove
from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over
fish. Serve at once.
Santa
Fe Seafood Wrap
Ingredients:
2 medium avocados OR 2 cups prepared guacamole
1 Tablespoon fresh lime juice
1 Tablespoon minced onion
1 Tablespoon chipotle chili puree*
2 Tablespoons low-fat mayonnaise
4 Alaska Whitefish fillets (Pollock, 4 to 6 oz. each), fresh, thawed
or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon mesquite or Mexican seasoning
4 flour tortillas (10- to 12-inch), warmed
4 large iceberg or Romaine lettuce leaves, torn or shredded
Instructions:
Mash avocados. Stir in lime juice, onion, chili puree, and mayonnaise;
set aside. Rinse
any ice glaze from frozen seafood fillets under cold water; pat dry
with paper towel. Heat a heavy nonstick skillet over medium-high heat.
Brush both sides of fillets with oil. Place fillets in heated skillet
and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally
to keep fish from sticking. Turn fillets over and sprinkle with seasoning.
Cover pan tightly and cook an additional 2 to 5 minutes. Adjust cook
time for smaller fillets. Cook just until fish is opaque throughout.
Cool slightly and break into large chunks. To serve, layer about 1/2
cup each avocado spread (almost to edge), seafood chunks, and lettuce
on one side of each tortilla. Roll up envelope-style and cut in half.
Serves 4*Canned chipotle chilies in adobo sauce, pureed.
Alaska
Seafood
Ingredients:
4 Alaska Whitefish fillets (Pollock, 4 to 6 oz. each), fresh, thawed
or frozen
4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
1 Tablespoon anchovy paste
1-1/2 cups seeded and diced fresh tomatoes or 1 can (14.5 oz.) diced
tomatoes in jjuice, drained
1 can (2.5 oz.) sliced black olives, drained
1/3 cup finely chopped onion
2 Tablespoons capers, drained
1 teaspoon minced garlic
2 Portobello mushrooms
Instructions:
PREHEAT oven to 450ºF or grill to medium-high heat. RINSE any ice
glaze from frozen seafood fillets under cold water; pat dry with paper
towel. CENTER one fillet on each sheet of Reynolds Wrap Heavy Duty Aluminum
Foil. Spread anchovy paste over top surface of fish. Combine tomatoes,
olives, onions, capers, and garlic; set aside. Cut four thin slices
off one mushroom; set slices aside. Chop remainder of mushrooms and
combine with vegetables. Spoon 1/4 vegetables over fish. Top each with
one mushroom slice. BRING up sides of foil. Double fold top and ends
to seal pasket, leaving room for heat circulation inside.
Repeat to make four packets. BAKE packets on a cookie sheet, 30 to 35
minutes for frozen fillets OR 20 to 25 minutes for fresh/thawed fish.
Or grill in a covered grill, 15 to 17 minutes for frozen fillets OR
9 to 11 minutes for fresh/thawed fish. Adjust cook time for smaller
fillets. Cook just until fish is opaque throughout.
Beer-Battered
Fish with Smoked Paprika Mayonnaise
Ingredients:
6 to 8 cups vegetable oil for frying
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer (not dark)
8 (2 1/2-oz) pieces of pollock, Pacific cod, or catfish fillet (3/4
to 1 inch thick)
1/4 cup drained bottled capers, coarsely chopped
3/4 teaspoon hot Spanish smoked paprika
1/2 cup mayonnaise
Special
equipment: a deep-fat thermometer
Garnish: lemon wedges
Instructions:
Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until
it registers 380°F on thermometer. While oil is heating, whisk together
flour and salt in a shallow bowl, then whisk in beer (batter will be
thick). Coat each piece of fish with batter and transfer to hot oil
with tongs (remove thermometer). Cook over high heat, turning over once,
until golden and just cooked through, 5 to 6 minutes total, then transfer
fish to paper towels to drain. While fish fries, whisk capers and paprika
into mayonnaise in a bowl. Serve with fish. Makes 4 servings.
Pollock
Montreal
Ingredients:
2 (6 ounce) fillets pollock fillets
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 small yellow onion, sliced
1 small green bell pepper, cut into strips
4 (1/4 inch thick) slices red tomato
4 slices Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet
with butter flavored cooking spray. Season the pollock fillets with
paprika and black pepper. Place on baking sheet and layer with onion,
green pepper, and tomato slices. Bake in preheated oven until fish has
cooked and flakes easily, about 15 minutes. Turn oven off, place two
slices of cheese on each fillet. Return fish to the oven and allow cheese
to melt, about 3 minutes.
