Recipe by Joseph Brojakowski
"Pollock topped with onion, green pepper, tomato slices, and cheddar cheese. Serve with starch and vegetable of your choice (I use rice and asparagus spears)."
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2 (6 ounce) fillets
yellow onion, sliced
green bell pepper, cut into strips
4 (1/4 inch thick) slices
I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pepper instead of green and I skipped the cheese. Turned out pretty good. Would definitely make it again.
This was pretty good. I followed the recipe except that I added garlic and used provolone cheese and diced tomatoes. I also used mushrooms. My family absolutely loved this dish but I thought it was so-so. I will probably make it again sometime though.
Pretty good. Will make again. I cooked my onions in a skillet on a stove top first, since I don't like them as raw. I also added a 1/2 clove of garlic, minced. Didn't have the green pepper, but it would be good with it, so I will probably try that next time and cook it with the onions on the stove top first.
This is wonderful...I just added a little garlic and it was perfect. Thanks!
Very good but I did make some changes.
I seasoned the fish with pepper and organo. Then place the tomato on top and cooked. I then saute the onions, mushrooms and garlic. Placed them on top after the fish cooked with Provolone cheese. Not a real fishy taste. One thing is that I used the frozen Pollock and it really shrunk when it was cooked.
I have just cooked Pollock Montreal. It was extremely tasty and satisfying and we enjoyed it.
Not bought pollock before - thought it was only for cats! But the recession bites and we bought a pack of frozen pollock to try. It was skinned and the fillets were v. scrawny - that's when I looked for a recipe that would improve them. Pollock Montreal did all that. Thanks!
Simple to make, great tasting, and using a fish that is economical, and hugely under-rated.
Since pollock doesn't have a lot of taste alone the trick to this dish is to add flavor. I used canned stewed tomatoes, paprika, "Everglades Seasoning", and a southwestern style cheese. It was pretty darn good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 184
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