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Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Featuring

1.5 oz Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion: 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 1.5 oz Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion: 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.