Pollock with Black Bean Compote
Serve pollock over black bean compote with mini-corn muffins and a fruit salad.
4 (4 to 6-ounce) pollock fillets
4 teaspoons olive oil - divided use
1 onion, peeled and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 (15-ounce) black beans, drained and rinsed
1 cup corn kernels, canned or frozen
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can diced green chiles
2 tablespoons jarred roasted red pepper, julienned
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, corn, tomatoes, chiles and roasted red pepper. Cover and cook over low heat 10 minutes. Stir in lime juice and season to taste.
Makes 4 servings.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.