Pollock With Three Pepper Salsa

18 ingredients
9 steps

Ingredients

  • Pollock
  • 1/2 cup tequila
  • 1 fresh lemon
  • 1 fresh lime
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 2 teaspoons cracked black pepper
  • 24 ounces pollock fillets
  • Three Pepper Salsa
  • 1 small roaster green pepper
  • 1 small roaster red pepper
  • 1 jalapeno
  • 3 tomatillos
  • 1 teaspoon chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon minced green onion
  • 1/4 teaspoon salt

Directions

  1. 1
    Pollock:
  2. 2
    Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
  3. 3
    Remove pollock from marinade; drain.
  4. 4
    Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
  5. 5
    Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
  6. 6
    Three Pepper Salsa:
  7. 7
    Combine roasted, peeled and diced peppers,.
  8. 8
    seeded and chopped jalapeno, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
  9. 9
    Makes about 1 1/3 cups.

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