Grilled Wild Alaska Pollock with Beet Taramasalata

Name: Grilled Wild Alaska Pollock with Beet Taramasalata | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Pieces Entrée Redi™ Wild Alaska Pollock Loin Portion, 4.5 oz, Deep-Skinned, Boneless; 4 Slices White Bread; 1/2 Cup Fish Roe; 1 Clove Garlic, peeled and smashed; 1/2 Small Beet (peeled and finely grated); 4 Ounces Olive Oil; 4 Ounces Vegetable Oil; 2 Ounces Lemon Juice; 12 Lemons (halved); Greek Yogurt (Plain); Garnish Salted Pistachios (chopped); Garnish Dill Sprigs; Black Pepper

12 servings

Ingredients

12 Pieces Entrée Redi™ Wild Alaska Pollock Loin Portion, 4.5 oz, Deep-Skinned, Boneless
4 Slices White Bread
1/2 Cup Fish Roe
1 Clove Garlic, peeled and smashed
1/2 Small Beet (peeled and finely grated)
4 Ounces Olive Oil
4 Ounces Vegetable Oil
2 Ounces Lemon Juice
12 Lemons (halved)
Greek Yogurt (Plain)
Garnish Salted Pistachios (chopped)
Garnish Dill Sprigs
Black Pepper

Directions

Soak bread in water; once moist, squeeze out excess water.
In a food processor or blender combine bread, fish roe, garlic, beets, and process. With the motor running, add oils and lemon juice until emulsified. Season with black pepper.
Grill Alaska Pollock portions and lemons until marked.
Swirl yogurt and Taramasalata mixture on plates, top with Pollock and lemons.
Garnish with pistachios, dill, and black pepper.