Wild Alaska Pollock Puttanesca

Name: Wild Alaska Pollock Puttanesca | Food Service Recipes | Trident Seafoods
Yield: 20 servings
Ingredients: 5 lb; Redi Cut™; Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless; 2/3; Cups Extra Virgin Olive Oil; 10; Cloves Garlic; 10; Anchovy Fillets; 1/3; Tbsp Crushed Red Pepper Flakes; 2/3 Cups Tomato Paste; 1; 10 lb can Whole or Diced Tomatoes (puru00e9ed); 1/3; Tbsp Sugar; 8; oz Kalamata Olives, chopped; 3; oz Capers; Salt & Pepper; Polenta (soft); Basil; Parmesan Cheese (Shredded)

20 servings

Ingredients

5 lb Redi Cut™ Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless
2/3 Cups Extra Virgin Olive Oil
10 Cloves Garlic
10 Anchovy Fillets
1/3 Tbsp Crushed Red Pepper Flakes
2/3 Cups Tomato Paste
1 10 lb can Whole or Diced Tomatoes (puru00e9ed)
1/3 Tbsp Sugar
8 oz Kalamata Olives, chopped
3 oz Capers
Salt & Pepper
Polenta (soft)
Basil
Parmesan Cheese (Shredded)

Directions

Cook Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless according to instructions
Sauté garlic, anchovies, and red pepper flakes until garlic is golden. Stir in tomato paste to caramelize. Add tomatoes, sugar, Kalamata olives, capers, and salt & pepper. Cook until reduced and thickened.
Prepare polenta and season.
Serve 6 oz polenta, 4 oz sauce, and 4 oz Alaskan Pollock per serving. Top with basil and parmesan.