October 23, 2019

Tasty Wild Alaska Pollock with Spicy Chorizo and Crispy Handmade Breadcrumbs


Wild Alaska Pollock with Chorizo and Crispy Breadcrumbs

Yield: 4 servings
Time: 30 minutes

2 3/4-inch-thick slices bread, crusts removed
4 Tbsp. olive oil, divided
1 small clove garlic, chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. fresh oregano leaves
1 lg. shallot, thinly sliced
1.5 oz. smoked chorizo, halved and very thinly sliced
2 Tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
4 6-oz. portions Wild Alaska Pollock


  1. Heat oven to 425 degrees. Pulse bread in a food processor until bread crumbs are formed, equaling about 1.5 cups. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and saute until soft. Add breadcrumbs. Cook for about 3 minutes, until golden and crisp, stirring often. Season with salt and pepper. Transfer mixture to a bowl, and toss in parsley and oregano. Wipe out nonstick skillet.
  2. Heat 1 Tbsp. oil in the same nonstick skillet over medium-high heat. Add shallot and chorizo. Cook about 2 minutes, stirring often, until chorizo is just crisp. Transfer to a bowl and mix with vinegar, and season with salt and pepper. Wipe out skillet.
  3. Heat remaining 1 Tbsp. oil in the same nonstick skillet over high heat. Season Wild Alaska Pollock portions with salt, pepper, and paprika, and sear in skillet for 1-2 minutes. Flip fish and sear for about 4-5 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
  4. Serve Wild Alaska Pollock topped with chorizo mixture and toasted breadcrumbs.

Related Recipes

December 07, 2021

Spaghetti with Clam Sauce

Read more

December 06, 2021

Surimi Lettuce Wraps

Read more

Read More