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Spicy Wild Alaskan Pollock with Pasta

Fast, delicious and loaded with both protein and fiber, here’s a great weeknight Alaskan Pollock pasta dish, perfect for a family dinner. Use either a can of diced tomatoes, or a can of whole tomatoes broken up in the skillet. You can also sub in whole grain or gluten free pasta for the dried semolina spaghetti. Mangia!


12  oz Spaghetti Noodles
3  Tablespoon Extra Virgin Olive Oil
2   Garlic Cloves (peeled and smashed)
1  28 oz can Diced Tomatoes
   Salt & Ground Black Pepper (to taste)
2  Pinches Crushed Red Pepper Flakes
1/3  Cup Kalamata Olives (chopped)
   Parmesan Cheese (Grated)
   Fresh Basil Leaves
8  Ounce Trident Seafoods® Wild Caught Alaskan Pollock Skillet Cuts 1 lb


(For best results prepare using frozen fillets)

Cook pasta until al dente. Drain well and keep warm.

At the same time: heat olive oil in a large skillet over medium-high heat. Add garlic and cook until golden.

Carefully (to avoid splattering) add diced tomatoes to skillet. Add salt, black pepper, red pepper flakes and olives; simmer until reduced and flavorful, about 10-15 minutes.

Stir in Skillet Cuts and heat until cooked through, stirring a few times, about 3-5 minutes.

Divide pasta between serving dishes. Top with sauce, sprinkle with Parmesan and top with torn basil pieces and serve.