Pollock Recipes

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Ingredients

3 poblano peppers

1 large onion, roughly chopped

1 ½ pounds tomatillos, husks and stems removed

2 serrano peppers, stems removed

3 medium cloves garlic, peeled

2 cups homemade or store-bought, low-sodium chicken stock

1 cup loosely packed picked-fresh cilantro leaves and fine stems, plus chopped cilantro for garnish Kosher salt and freshly ground black pepper

1 ½ pounds (about 6, 4–6 ounces each) wild Alaska pollock filets, patted dry

16 soft corn tortillas

8 ounces shredded pepper-Jack cheese, divided

1 cup Mexican-style crema, divided*

Directions

1. Adjust broiler rack to 8 inches below element and preheat broiler to high.
2. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil about 10 to 12 minutes, turning vegetables occasionally, until tomatillos and serranos are completely softened and lightly charred. Transfer tomatillos and serranos to a bowl.
3. Continue broiling poblanos until they are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil.
4. Continue broiling onion and garlic until they are softened and charred, about 5 minutes longer. Transfer to the bowl with tomatillos, along with any juices and set aside.
5. Adjust oven rack to middle position and set oven to 375 degrees Fahrenheit.
6. Add chicken stock to the bowl with the poblanos and peel them while submerged in stock. Transfer the flesh to the bowl with the tomatillos, leaving the skin and seeds with the stock. Strain the stock through a fine-mesh strainer into the bowl with the tomatillo-pepper mixture. Discard skins and seeds. Add cilantro to the mixture, then set mixture aside.
7. Add the tomatillo-pepper mixture to a Dutch oven. Using an immersion blender, purée mixture into a chunky sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat.
8. Lightly pat pollock fillets dry. Cut the fillets in half if they are too long to fit in the pot. Season both sides with salt and pepper and add into the sauce. Cover with lid slightly ajar and simmer until fish is cooked through, about 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place in the oven to warm (no longer than 10 minutes).
9. When the fish is cooked, remove it from the heat and transfer to a large bowl using a slotted spatula. Use two forks to gently shred fish (not too small, we don’t want it turning to mush). Add 1 cup of sauce, half of the cheese, and half of the Mexican crema to the bowl. Gently toss to combine. Season to taste with salt and pepper.
10. Remove the tortillas from the oven and unwrap. Spread ⅓ of the sauce (about ⅔ cup) in the bottom of a 13x9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working with one tortilla at a time, place 2 tablespoons of the wild Alaska pollock filling in a line down the center and roll up tightly. Place the enchilada in the casserole dish seam side down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).
11. Spread the remaining sauce over enchiladas and lay remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 10 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.
12. Remove enchiladas from the oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

*Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with ¾ cup sour cream whisked together with ¼ cup milk and ¼ teaspoon salt.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

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1 15.2 ounce package of frozen breaded Alaska pollock filets

16 3-inch “street taco” corn tortillas

Shredded cabbage and sliced jalapeños, as desired

1–1 ½ cups pico de gallo sauce, or your favorite taco sauce

1 avocado, seeded, peeled, and finely diced

1 lime, cut into 8 wedges

Cotija cheese, crumbled if desired

Cilantro leaves, if desired

Directions 

1. Bake, air fry, or deep fry the breaded pollock according to the manufacturer's directions; keep warm.
2. Place the tortillas on a hot grill pan or griddle and warm them on both sides. Nestle them in a clean dish towel on a plate and set them aside until you're ready to assemble the tacos.
3. For each serving, stack two tortillas and add shredded cabbage, sliced jalapeño, pico de gallo, and avocados as desired. Top it all with a cooked filet, halved lengthwise.
4. Finish the tacos with a squeeze of lime juice and a sprinkle of cotija cheese and cilantro leaves, as desired.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

2 6-ounce pollock filets

1 cup onion, diced

3 cloves garlic, minced

3 tablespoons vegetable oil

½ cup dry vermouth

1 lemon, cut in half

1 tablespoon butter

1 cup flour

1 teaspoon salt

1 teaspoon black pepper

Directions

1. Heat a sauté pan on high heat. Add oil to the pan. Add onions and garlic to pan and sauté until the onions are translucent.
2. Mix the salt, black pepper and flour together in a shallow dish. Dredge the pollock filets in the seasoned flour. Lay the filets on the sautéed onions and cook on high heat for 2 minutes.
3. Using a spatula, turn the filets once, being careful not to scrape the caramelized onions from the filets. Cook for 1 minute. Deglaze the pan with the vermouth. Immediately squeeze the lemon over the filets then add the butter and let cook on high heat for one minute before serving.
4. If using skin-on filets, use the white side of the fish. To reduce calories, make these changes: Omit the oil and sauté onions and garlic in pan spray. Omit the flour. Season fish with salt and pepper, and apply to sautéed onions. Omit the butter.

Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant

Ingredients

4 Alaska pollock filets, 4–6 ounces

4 teaspoons ground coriander

Salt and pepper, to taste

8 slices of rye bread

4 ounces thousand island dressing, prepared

8 slices Swiss cheese

2 cups sauerkraut, prepared, drained

4 tablespoons butter, softened

Directions

1. Season each pollock filet with 1 teaspoon of coriander, salt and pepper to taste, then using your preferred method of cooking, cook fish just until opaque throughout. Set aside until needed.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Lay out the slices of bread and spread ½ ounce of thousand island dressing on each slice. Cut each piece of cheese on the bias, and place two of the cut slices on each piece of bread, covering as best you can.
4. Place one piece of fish on each of four pieces of bread. Top the fish with ½ cup of sauerkraut. Take the remaining four pieces of bread and close the sandwich, cheese down onto sauerkraut.
5. Heat a large oven-proof sauté pan. Butter the top side of the bread with ½ tablespoon of softened butter, then place butter side down into the hot pan. Griddle until golden brown.
6. Butter the exposed side of the bread, then carefully flip the sandwich and place the pan into the oven.
7. Cook for 5 minutes, or until the cheese is melted and the sandwich is heated through. Remove and cut each sandwich on the bias and place on serving plates. Serve with sides of your choosing.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

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