Whiskey-Steamed Alaska Halibut
4 servings
Lebanese Spiced Wild Alaska Pollock
2 servings
Ingredients
SAUCE
1/2 cup toasted walnuts
1 cup packed cilantro
1 Tbsp minced Fresno pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
pinch ground cardamom
3/4 cup extra-virgin olive oil
FISH
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
1/2 tsp ground cumin
1/2 tsp coriander
2 clove garlic, thinly sliced
3 - 4 sprig cilantro
kosher salt & freshly ground black pepper
1 each lemon
grilled pita
pomegranate seeds
Directions
Preheat oven to 450°F. Combine walnuts, cilantro, pepper, cumin, coriander, and cardamom in a small food processor and process until well combined. Stir in olive oil and season.
Rinse and pat dry Whole Wild Alaska Pollock. Stuff the cavity of the fish with cumin, coriander, garlic and cilantro. Season inside and out with the salt and pepper and place on a sheet pan. Spread 2-3 tablespoons of the sauce on the fish, lightly cover with foil and bake until done, 15-20 minutes.
Serve fish with the cilantro sauce, lemon wedges, pita bread and sprinkled with the pomegranate seeds
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