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Citrus Baked Alaska Pollock Tasty 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 Fillets Recipe - A simple and easy recipe how to bake Alaska Pollock fillets with red pepper, soy sauce, lime juice, lemon juice, butter, and garlic. Can be ready in 30 minutes.
Ingredients:
- 1 pound fresh Alaska Pollock fillets
- 1/4 teaspoon crushed red pepper
- 2 teaspoons soy sauce
- 1 teaspoon lime juice
- 2 teaspoons lemon juice
- 1/4 cup melted butter
- 1 clove garlic, minced
- Salt and pepper to taste
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Serves/Makes: 2 - 3
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How to cook Citrus Baked Alaska Pollock:
- Mix well combined crushed red pepper, soy sauce, lime juice, lemon juice, melted butter, garlic, salt and pepper.
- Put the Alaska Pollock fillets in baking dish and pour mixture over the fillets.
- Preheat oven to 400 degrees F (190°C).
- Bake into an oven for 30 minutes or until fish flakes easily with a fork.
- Baste fish twice while baking.
Notes:
This recipe for Citrus Baked Alaska Pollock serves/makes: 2 - 3. 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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