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Baked Alaskan Pollock in Shrimp Soup Recipe.
The color and texture of the Alaska Pollock are white and Cod-like with a more tender texture, a milder taste, whiter color and lower oil content. Pollock has a moderate to low fat content and a mild, slightly sweet flavor. The skin is edible and delicious. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing. Boneless fillets are creamy tan in color. Cooked, the lean meat is white and firm with good flake.
Pollock is an excellent source of healthy vitamins and Minerals. Per 3.5 oz (100 g) raw edible portion it contains 118 Calories, 1.26 g Total Fat, 110 mg Sodium, 24.92 g Protein, 456 mg Potassium, 77 mg Calcium, 0.59 mg Iron, 86 mg Magnesium, 283 mg Phosphorus, and also Vitamin A, Vitamin B-12, Vitamin B-6.
Baked Pollock Recipe - Easy and healthy recipe how to bake Alaskan Pollock with can cream of shrimp soup, butter, onion, Worcestershire sauce, garlic salt, and Ritz crackers. Great tasting food is easy to cook and is also healthy.
Ingredients:
- 2 pounds fresh Alaska Pollock, cut into stakes
- 1 can cream of shrimp soup
- 1/4 cup butter, melted
- 1 tsp minced or dry onion
- 1/4 tsp garlic
- 1/2 tsp Worcestershire sauce
- 1/2 cup Ritz crackers, crushed
- salt to taste
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Serves/Makes: 4 - 6
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How to cook Baked Alaskan Pollock in Shrimp Soup:
- Preheat oven to 350°F.
- Butter shallow greased pan generously.
- Lightly salt Alaskan Pollock stakes and place in dish.
- Top fish with cream of shrimp soup evenly right from the can.
- Cover and bake for 20 minutes.
- Combine minced onion, garlic, worcestershire sauce and crushed Ritz crackers, and sprinkle over the Alaskan Pollock fillets.
- Bake approximately for 15-20 minutes or until fish flakes easily with a fork.
Notes:
This recipe for Baked Alaskan Pollock in Shrimp Soup serves/makes: 4 - 6. It is delicious, simple, and very affordable dish.
Main Ingredient: Alaska Pollock
Preparation Method: Baked
Cuisine: American
How to skin Pollock:
Clean your Pollock with the back of your knife. Make a small incision in the fillet TO the skin. Push with your finger tops the skin firmly on the Pollock and makes at the same time short saw movements and cut the fillet down to the tail.
Pollock Recepies
Fish Recepies
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