October 20, 2019

Tender Wild Alaska Pollock with Fresh Mediterranean Salad


Yield: 4 servings
Time: 20 minutes

2 small zucchini, sliced
1 small red bell pepper, roughly chopped
1 shallot, finely chopped
2/3 cup cherry tomatoes
1/4 cup pitted Kalamata olives, cut lengthwise & quartered
1 Tbsp. capers
1 Tbsp. red wine vinegar
4 3.8 oz. portions Wild Alaska Pollock
Olive oil
Fresh oregano, chopped
Lemon wedge (optional)


  1. Put 1 Tbsp. olive oil in a pan over medium heat. Add zucchini, red bell pepper, and shallots. When veggies are just barely cooked, add cherry tomatoes, olives, and capers. Remove from heat. Toss with red wine vinegar.
  2. Meanwhile, grill the Wild Alaska Pollock. Season with salt and pepper and brush liberally with olive oil. Flip portions once, and grill until done.
  3. Portion the warm veggies onto 2 plates and top with the fish. Serve with oregano and optional fresh lemon.

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