A Great Recipe for Alaskan Pollock

By Ted Rollins , last updated January 19, 2012

The next time you decide to serve fish for dinner, consider the following great recipes for Alaskan pollock. The Alaskan pollock, also known as the walleye pollock, is a fairly popular white fish with a mild flavor and low oil content. It’s low cost makes it a common source for items like fish sandwiches and fish sticks.

Asian-Inspired Alaskan Pollock (Yields 4 Servings)

  • 1 lb. Alaskan pollock filets
  • 2 tbsp. dry white wine
  • 2 tbsp. soy sauce
  • 1 tsp. vegetable oil
  • 1 tsp. slivered fresh ginger
  • 1 minced garlic clove
  • ½ tsp. cornstarch
  • 1/3 cup sliced green onion
  • 1 tsp. toasted sesame seeds
  • Lemon wedges

Take a shallow baking or pie dish and place your filets inside. In a small bowl, combine your white wine, soy sauce, vegetable oil, ginger, garlic and cornstarch. Spoon this mixture over the filets evenly. Put your vegetable steamer in a wok or large skillet and add about 1 inch of water. Heat up the wok and get the water boiling. Put your green onion on top of the filets and place the dish on top of the rack. Cover your skillet and bring the water back to a boil. Steam the pollock for 10 minutes per inch of thickness or until flaky. Garnish the fish with sesame seeds and serve with lemon wedges.

Alaskan Pollock With Black Bean Compote (Yields 4 Servings)

  • 4 6 oz. pollock filets
  • 4 tsp. extra virgin olive oil
  • 1 peeled and chopped yellow onion
  • 3 cloves minced garlic
  • 1 tsp. ground cumin
  • 15 oz. can rinsed and dried black beans
  • 15 oz. can diced tomatoes
  • 4 oz. diced green chilies
  • 2 tbsp. fresh lime juice

Season your pollock filets with salt and pepper to taste. Take your favorite non-stick, thick-based skillet and heat up 3 teaspoons of your olive oil at medium heat. Cook your pollock for 2 minutes on each side or until flaky. Take the filets off of the skillet and keep them warm. Using the selfsame skillet, add the rest of your olive oil and cook your onions and garlic until both soften. Add your cumin and cook for another minute. Next, toss in your beans, tomatoes and chilies, covering the mixture and cooking at a lower temperature for 10 more minutes. Add your lime juice and season to your tastes. Divide this compote evenly among your 4 plates, and top with your filets.

Easy Parmesan-Crusted Alaskan Filets (Yields 4 Servings)

  • 4 4-6 oz. pollock filets
  • 1 package Ranch dressing
  • 1 cup grated Parmesan or Pecorino cheese

Clean your filets and pat them dry. In a small bowl, mix together your cheese and your Ranch dressing – if you’re anti-Ranch, you can substitute in another thick dressing of your choosing. Submerge your fish in this mixture, coating both sides fully. Oil a cookie tray or baking dish and bake the filets at 425 for about 15 minutes – you’ll know they’re done when they break apart easily with a fork.

No matter which recipe you choose, the last step is always the same: eat and enjoy!

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