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Alaskan Pollock Puttanesca


Pan Redi™ Alaskan Pollock (3/16.5 LB) 424912.


1   Pan Redi™ Alaskan Pollock (3/16.5 LB) 424912
2  Cups Extra Virgin Olive Oil
30  Cloves Garlic
30   Anchovy Fillets
1  Tablespoon Crushed Red Pepper Flakes
2  Cups Tomato paste
3  10 lb cans Whole or Diced Tomatoes (puréed)
1  Tablespoon Sugar
24  oz Kalamata Olives (chopped)
9  oz Capers
   Salt & Pepper
   Polenta (soft)
   Parmesan Cheese (Shredded)


1. Place frozen Pan Redi™ Alaskan Pollock in a hotel pan and cover with foil. Bake in preheated convection oven at 425°F for 1 hour. Remove foil and return to oven for an additional 1 hour.

2. Sauté garlic, anchovies, and red pepper flakes until garlic is golden. Stir in tomato paste to caramelize. Add tomatoes, sugar, Kalamata olives, capers, and salt & pepper. Cook until reduced and thickened.

3. Prepare polenta and season.

4. Serve 6 oz polenta, 4 oz sauce, and 4 oz Alaskan Pollock per serving. Top with basil and parmesan.

Serves 60.