Pollock With Three Pepper Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Havn't tried this one yet but soon. Just found it on the net and thought I'd share with you. Hoping for some reviews. Ingredients:
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 |
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. Pollock:.
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. Remove pollock from marinade; drain.
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. 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. Three Pepper Salsa:
7. Combine roasted, peeled and diced peppers,.
8. seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
9. Makes about 1 1/3 cups.
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