Laotian Crispy Rice Salad with Alaska Rockfish
4 servings
Whole Roasted Pollock Stuffed with Blood Orange and Mandarin
4 servings
Ingredients
1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
2 each Blood oranges
2 each mandarin oranges
Salt & Pepper
1/4 cup Coarsely chopped parsley
1/4 cup Coarsely chopped cilantro
1/4 cup Coarsely chopped dill
for finishing Maldon salt
for finishing Extra virgin olive oil
Directions
Preheat oven to 400°F. Remove Pollock from the fridge and set on a roasting dish or parchment-lined baking sheet. Slice the citrus into rounds and set aside. Rub fish all over, inside and out, with olive oil, salt and pepper. Stuff the cavity with citrus and herbs.
Roast fish for 20 minutes or until the flesh lifts easily off the bone with fingers or a fork. Finish with more olive oil and crunchy sea salt if using.
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