any one have any good recipies for Pollock?

Question

its a fish and the only fish my GF isnt allergic too!!

Answer 1

Baked Pollock Recipe

Ingredients:
1 1/2 pound Pollock
3/4 cup sour cream
1/2 cup Parmesan cheese
1/4 cup melted butter
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

Place Pollock Fillets in greased baking dish. Spread on Fillets the mixture of sour cream, Parmesan cheese, melted butter, salt and pepper. Bake uncovered 30 minutes at 350 F.

Answer 2

Lemon-Dill Pollock:

1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 tablespoon olive oil
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 garlic clove, minced
4 (6-ounce) pollock or other firm white fish fillets
Cooking spray

Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag; discard marinade.

Prepare grill or broiler.

Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.

Yield: 4 servings

Answer 3

Here is one I use.

Baked Fish Dijon

Dill weed and Dijon mustard make a delicious accent to fish fillets. Shredded carrot adds color and flavor.
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes





1 1/2 pounds (6 fillets) firm white fish fillets (cod* or pollack, flounder or sole)
juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Ground Black Pepper
1/4 teaspoon McCormick® Garlic Powder
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese


1. Rinse fish and pat dry. Set aside.
2. Combine lemon juice, oil, mustard, dill, pepper, and garlic powder; mix well.

3. Brush lemon dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions in a 13x9x2-inch baking pan. Drizzle remaining dressing over fish. Arrange shredded carrot over fish and sprinkle with cheese.

4. Bake in 350°F oven about 12 minutes or until fish flakes easily with fork.

Answer 4

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


DIRECTIONS:
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.



Alaska Pollock with Black Bean Compote

4 (4 to 6-ounce) pollock fillets
4 teaspoons olive oil, divided use
1 onion, peeled and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 (15-ounce) black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 can (4-ounce) diced green chilies
2 tablespoons fresh lime juice
Season pollock fillets to taste with salt and pepper.
In large, heavy or non-stick skillet, heat 3 teaspoons oil over medium-high heat. Cook pollock in oil about 2 minutes per side or until fish just flakes when tested with a fork. Remove from skillet; keep warm.
In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft. Stir in cumin, cook 1 minute. Add beans, tomatoes and chiles. Cover and cook over low heat 10 minutes. Stir in lime juice and season to taste.
Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.


Pollock with Three Pepper Salsa

1/2 cup tequila
1 fresh lemon and lime
1 large clove garlic, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
8 (3-ounce) pollock fillets
Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
Remove pollock from marinade; drain.
Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
Makes 4 servings.

Three Pepper Salsa: Combine 1 each roasted, peeled and diced small green and red pepper; 1 fresh jalapeño, seeded and chopped; 3 fresh tomatillos chopped; 1 teaspoon fresh chopped cilantro; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; 1 tablespoon minced green onion and 1/4 teaspoon salt. Makes about 1 1/3 cups.

Answer 5

I think like most countries, cannibalism is illegal in Poland.