Pollock with Three Pepper Salsa

Pollock is soaked in a sassy tequila, lemon and lime marinade for an hour prior to being cooked and served with a spicy, three pepper salsa.

Recipe Ingredients:

1/2 cup tequila
1 fresh lemon and lime
1 large clove garlic, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
8 (3-ounce) pollock fillets

Three Pepper Salsa:
1 small green bell pepper, roasted, peeled and diced
1 small red bell pepper, roasted, peeled and diced
1 fresh jalapeño, seeded and chopped
3 fresh tomatillos chopped
1 teaspoon fresh chopped cilantro
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced green onion
1/4 teaspoon salt

Cooking Directions:

1. Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
2. Remove pollock from marinade; drain.
3. Charbroil or grill, allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
4. Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
5. For Three Pepper Salsa: Combine all ingredients. Makes about 1 1/3 cups.

Makes 4 servings.

Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.