Alaska Pollock With Black Bean Compote

• 4 (4-6-oz.) pollock fillets
• 4 teaspoons olive oil, divided
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 teaspoon ground cumin
• 1 can (15-oz.) black beans, rinsed and drained
• 1 can (14.5-oz.) diced tomatoes
• 1 can (4-oz.) ORTEGA Diced Green Chiles
• 2 tablespoons fresh lime juice

Season pollock fillets to taste with salt and pepper.

In large, heavy or non-stick skillet, heat 3 teaspoons oil over medium-high heat.

Cook pollock in oil about 2 minutes per side or until fish just flakes when tested with a fork.

Remove from skillet, keep warm.

In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft.

Stir in cumin, cook 1 minute.

Add beans, tomatoes and chiles.

Cover and cook over low heat 10 minutes.

Stir in lime juice and season to taste.

Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.

Serving Size: 4.

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Pollock with Three Pepper Salsa

• ½ cup tequila
• 1 fresh lemon (juice and peel reserved), juiced and peeled
• 1 large clove garlic, minced
• ¼ cup olive oil
• 2 teaspoons cracked black pepper
• 8 (3-oz ea) pollock fillets, (please see below)

Combine tequila, juice and peel of lemon and lime, garlic, oil and pepper, marinate pollock one hour.

Remove pollock from marinade, drain.

Charbroil allowing about 10 minutes per ich of thickness measured at its thickest part or until fish flakes when tested with a fork.

Serve two fillets per plate.

Place Three Pepper Salsa over ⅓ of fish.

Garnish with red pepper, cilantro, lime slices and sour cream.

Makes 4 servings.

Three Pepper Salsa:

Combine:

• 1 each roasted, peeled and diced small green and red pepper
• 1 fresh jalapeño, seeded and chopped
• 3 fresh tomatillo chopped
• 1 teaspoon fresh chopped cilantro
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 tablespoon minced green onion
• ¼ teaspoon salt

Makes about 1-⅓ cups

Serving Size: 4.

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