Sockeye Redi Grill w/ Fire Roasted Tomato Jam and Pangratatto
30 minutes 4 servings
Wild Alaska Pollock Tostada
24 servings servings
Ingredients
1-1/2 Cups Red Onions (Thinly Sliced)
1-1/2 Cups Green Olives, sliced
6 Cups Cheddar Cheese (Grated)
3 Cups Salsa (Medium)
Spice Mixture
4 teaspoons Ground Cumin
2 teaspoon Chili Powder
2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
6 lb Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055
24 Medium Flour Tortillas
As needed, oil
1 teaspoon Black Pepper
9 Quarts Lettuce (shredded)
2 Quarts Tomato (Large, Chopped)
3 Cups Green Bell Peppers (Seeded and chopped)
Directions
1. Sprinkle pollock with Spice Mixture. 2. Place pollock on a greased sheet pan. Broil 5 minutes, or until pollock flakes when tested with a fork. 3. Meanwhile, fry tortillas in oil until golden brown and crisp. 4. To serve: Place one tortilla on each serving plate. Top with 1-1/2 cups lettuce 1/3 cup tomatoes, 2 Tablespoons peppers, 1 Tablespoon onions and 1 Tablespoon olives. Top with 3.5 oz. cooked pollock, sprinkle with 1/4 cup cheese and top with 2 Tablespoons salsa. 5. Serve at once.
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