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

Pollock with Three Pepper Salsa

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

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 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.

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 tomatillos chopped; 1 teaspoon fresh chopped cilantro; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; 1 tablespoon minced green onion and 1/4 teaspoon salt. Makes about 1 1/3 cups.

Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.