Alaskan Pollack With Broccoli In A Cream Sauce Food

ALASKAN POLLACK WITH BROCCOLI IN A CREAM SAUCE

Steps:

• Put olive oil in a pan, heat.
• Add finely chopped shallots, let them become glassy but beware: do not let burn!
• Add the cleaned fish (and gambas/shrimp without their shells).
• Let cook carefully with the lid on top of the pan.
• Cut the broccoli tops up into really little flowers and add to the heating mix.
• Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
• Once boiling, add the parmesan.
• Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
• Ready!
• Enjoy!

GRILLED WILD ALASKAN POLLOCK WITH BBQ SAUCE AND PICKLED SLAW

Steps:

• (For best results prepare using frozen fillets)
• In a large bowl, toss together coleslaw mix, sliced onion, pickles and pickle juice. Season with salt and pepper.
• Preheat grill to medium-high and oil the cooking grates.
• Spray fillets with cooking spray and season with salt, pepper and cumin.
• Grill Alaskan Pollock Fillets for 5 minutes. Turn and brush with BBQ sauce; cook 2 minutes. Turn and brush again, cook another minute.
• Serve with slaw mixture, sprinkled with crispy fried onions and jalapenos.

HERBED ALASKA POLLOCK AND BROCCOLI RECIPE

Steps:

• Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.

WILD ALASKA POLLOCK TACOS

Steps:

• Whisk together the sour cream, chipotle peppers and 2 teaspoons water in a small bowl.
• Heat the oil in a large non-stick skillet over medium-high heat. Add the fish and cook, about 3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Sprinkle with taco seasoning and cook 2 minutes longer.
• Wrap the tortillas in paper toweling and microwave 30 seconds to 1 minute.
• Serve the fish wrapped in the tortillas with cabbage, Pico de Gallo and sour cream mixture.

BROCCOLI IN CREAM

Steps:

• Wash broccoli and trim stems.
• Cut stalks about the size or you thumb.
• Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
• Drain immediately and set on paper towelling to dry.
• Place on serving dish and top with Cream Sauce.
• Cream Sauce:.
• Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
• Do not bring to boil.