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Alaskan Pollock Mezze Platter


Wild & Simple Batter Redi™ 2.75 lb Wild Alaska Pollock (1/22#) 424915.


2  Blocks Wild & Simple Batter Redi™ 2.75 lb Wild Alaska Pollock (1/22#) 424915
4  Medium Eggplants
   Extra Virgin Olive Oil
   Salt & Pepper
1 1/2  Cups Greek Yogurt (Plain)
2  Cloves Garlic (Finely Minced)
2  Cups Tomatoes (Diced)
1/2  Cup Fresh Mint (Chopped)
1  Cup Kalamata Olives (chopped)
   Fry Batter
   Za'atar Spice Mix
   Lemon Wedges


Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through.

Combine yogurt, garlic, salt and pepper and 1/4 cup olive oil. Combine tomatoes, olives, mint and 1/2 cup olive oil. Season.

Heat oil to 350°F. Pull fillets & pieces of Batter Redi Alaskan Pollock off of each block; batter and fry.

Spread 2 tablespoons yogurt sauce onto each plate, top with eggplant and Alaskan pollock. Sprinkle with mint and za’atar and serve with lemon wedges.