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Baked Alaskan Pollock in Wine 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.
Alaska pollock is terrific source of protein and minerals and low in carbohydrates, fat and calories, it is an excellent source of healthy vitamins. Per 3.5 oz (100 g) raw edible portion it contains 81 Calories, 0.8 g Total Fat, 99 mg Sodium, 17.2 g Protein, 326 mg Potassium, 57 mg Calcium, 0.2 mg Iron, 66 mg Magnesium, 233 mg Phosphorus, 71 mg Cholesterol and 0.37 g Omega-3.
Baked Pollock Recipe - Easy and healthy recipe how to bake Alaskan Pollock with white cooking wine, tomatoes, onion, and green pepper. Fish like to swim three times – in water, in butter and in wine.
Ingredients:
- 1 1/2 pounds fresh Alaska Pollock, stakes or fillets.
- 1 cup white cooking wine
- 2 small tomatoes
- 1 onion, sliced
- 1 green pepper, sliced
- Seasoning to taste
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Serves/Makes: 4
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How to cook Baked Alaskan Pollock in Wine:
- Preheat oven to 350’F. Place fish in baking dish.
- Pour 3/4 cup wine over fish and let stand for 30 minutes. Remove fish.
- Crash tomatoes with fork.
- Saute onion, green pepper, tomatoes in 1/4 cup of wine until tender.
- Pour 1/4 of the sauce into a baking dish, arrange fish on top. Cover with remaining sauce.
- Sprinkle with wine or water and seasoning.
- Bake for 20 minutes until fish flakes easily with a fork.
- Baste with wine.
Notes:
This recipe for Baked Alaskan Pollock in Wine serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Alaska Pollock
Preparation Method: Baked
Cuisine: American
How to fillet Pollock:
With fish facing away from you, use a sharp, thin-bladed knife to cut along the back of the fish, from tail to head. Make a second cut just behind the gills, down to the backbone. Holding the knife at a slight angle, cut along the bone to free the back side of the fillet. Peel back the free meat, then cut fillet away from the rib cage. Turn fish over and repeat above steps for second fillet.
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Pollock Recepies
Fish Recepies
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