Wild Alaska Pollock Salad with Grilled Avocado & Vietnamese Vinaigrette

Name: Wild Alaska Pollock Salad with Grilled Avocado & Vietnamese Vinaigrette | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Entrée Redi™; Wild Alaska Pollock Fillet Portion, 5.7 oz, Deep-Skinned, Boneless; 2 Ounces Fish Sauce; 2 Ounces Water; 2 tsp White Wine Vinegar; 4 tsp Sugar; 1 Garlic Clove (Minced); 2 Thai Red Chili Peppers, thinly sliced; 6 Avocado, peeled and pitted; 12 Cups Baby Arugula; 12 Ounces Sugar Snap Pea Pods (trimmed); Vegetable Oil; Garnish Tamari Almonds (chopped); Mint for Garnish

12 servings

Ingredients

12 Entrée Redi™ Wild Alaska Pollock Fillet Portion, 5.7 oz, Deep-Skinned, Boneless
2 Ounces Fish Sauce
2 Ounces Water
2 tsp White Wine Vinegar
4 tsp Sugar
1 Garlic Clove (Minced)
2 Thai Red Chili Peppers, thinly sliced
6 Avocado, peeled and pitted
12 Cups Baby Arugula
12 Ounces Sugar Snap Pea Pods (trimmed)
Vegetable Oil
Garnish Tamari Almonds (chopped)
Mint for Garnish

Directions

Combine lime juice, fish sauce, water, white wine vinegar, sugar, garlic, chiles for fish sauce vinaigrette.
Grill loins per package instructions. Brush avocado slices with oil and grill until marked.
Toss arugula and sugar snaps with vinaigrette and plate with grilled avocado, top with fish.
Garnish with almonds, mint and more vinaigrette.