Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Name: Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Pieces Entrée Redi™; Wild Alaska Pollock Mini Tender Portion, 1.5 oz, Skinless, Boneless; 24 Ounces Tortilla Chips; 3 Cups Black Beans - Whole; 12 Radish, thinly sliced; 12 Scallions, thinly sliced; Korean Pepper; Cilantro, chopped; 12 teaspoons Butter; 1 Cup Flour; 48 Ounces Milk; 3 Cups Sharp Cheddar Cheese (Shredded); 1 Cup Kimchi (chopped)

12 servings

Ingredients

12 Pieces Entrée Redi™ Wild Alaska Pollock Mini Tender Portion, 1.5 oz, Skinless, Boneless
24 Ounces Tortilla Chips
3 Cups Black Beans - Whole
12 Radish, thinly sliced
12 Scallions, thinly sliced
Korean Pepper
Cilantro, chopped

Kimchi Cheese Sauce

12 teaspoons Butter
1 Cup Flour
48 Ounces Milk
3 Cups Sharp Cheddar Cheese (Shredded)
1 Cup Kimchi (chopped)

Directions

Prepare Cheese Sauce: make a roux with the butter and flour, whisk in milk. Stir in cheddar and kimchi and season.
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.
Add 1.5 oz fish and ladle hot kimchi cheese sauce over top. Garnish with Korean pepper and cilantro. Serve.