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Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Featuring

Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, BNLS 427166.

Ingredients

12  teaspoons Butter
1  Cup Flour
48  Ounces Milk
3  Cups Sharp Cheddar Cheese (Shredded)
1  Cup Kimchi (chopped)
24  Ounces Tortilla Chips
3  Cups Black Beans - Whole
12  Pieces Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, BNLS 427166
12  Each Radish, thinly sliced
12  Each Scallions, thinly sliced
   Korean Pepper
   Cilantro, chopped

Directions

1. Prepare Cheese Sauce: make a roux with the butter and flour, whisk in milk. Stir in cheddar and kimchi and season.

2. For each individual baking dish (or cast-iron skillet): Place 3 oz layer of tortilla chips. Continue layering with 1 oz beans, 1/4 oz radishes, 1/4 oz scallions.

3. Add 1.5 oz fish and ladle hot kimchi cheese sauce over top. Garnish with Korean pepper and cilantro. Serve.