Alaskan pollock is a flaky white fish with a mild flavor. It’s a healthy, affordable, sustainable option that even people who think they don’t like fish might enjoy. You’ve probably eaten it in fish sticks!
Plus, it’s incredibly versatile and easy to cook. Many Alaskan pollock recipes are quick and simple, making them perfect for weeknight dinners.
This guide will provide you with a comprehensive collection of Alaskan pollock recipes to help you incorporate this delicious and nutritious fish into your diet.
Baked Alaskan Pollock Recipes
Baking is a simple and healthy way to prepare Alaskan pollock. Here are a couple of tasty options.
Classic Baked Pollock with Herb Butter
This easy, restaurant-quality baked pollock recipe is ready in about 20 minutes. The key ingredients are pollock fillets, butter, garlic, herbs like dill, basil, and chives, and lemon.
To prepare, bake at 400 degrees for 10 to 12 minutes, but adjust the time based on how thick the fillets are. Be sure to dry the fish fillets well before baking. Lining your baking pan with foil will make cleanup easier.
Parmesan-Crusted Baked Pollock
For this recipe, you’ll need pollock fillets, sour cream, Parmesan cheese, melted butter, your favorite herbs, salt, and pepper. Freshly grated Parmesan really enhances the flavor.
Preheat your oven to 350 degrees F (175 degrees C). Bake for 15 to 25 minutes, or until the fish is cooked through.
Variations and Flavor Profiles
This recipe is easily adapted to your tastes. Try experimenting with:
- Herbs and spices. Dill, basil, or chives can add brightness and depth. Mrs. Dash seasoning blends are also excellent for convenient flavor boosts.
- Different white fish. Cod, haddock, or tilapia can be substituted for pollock. If you’re concerned about excess liquid, cod is a good choice because it’s a bit firmer.
- Breading. Parmesan cheese, lemon zest, and Italian herbs create a golden, crispy crust. You can also use Italian breadcrumbs or make your own.
Tips for cooking Alaskan pollock
Here are a few tips to ensure your Alaskan pollock recipe turns out perfectly:
- Thaw and dry the fillets. If you’re using frozen pollock, thaw it completely before cooking. After thawing, squeeze out as much excess moisture as possible. Pat the fillets dry with paper towels.
- Use a meat thermometer. The FDA recommends cooking fish to an internal temperature of 145ºF.
- Don’t overcook it. Baking time depends on the thickness of the fillet, so keep a close eye on it.
Serving Suggestions and Side Dishes
Alaskan pollock is a mild, versatile fish that goes well with many flavors and textures. Here are some ideas for serving:
- Vegetables: Roast the pollock with asparagus or green beans on a sheet pan for a complete meal. Grilled asparagus is also a simple and delicious side.
- Starches: Air-fried potatoes or rice pilaf complement the fish nicely.
- Other Sides: A fresh salad is always a good choice. For something a little more special, try Duchess Potato Casserole or a chilled Gazpacho Salad.
- Don’t forget: Serve with lemon wedges to squeeze over the fish for a bright, fresh flavor.
In Summary
To enjoy your leftover Alaskan pollock recipes at their best, remember to store them properly. Cooked fish will keep in the refrigerator for two to three days, or you can freeze it for up to three months.
To reheat, gently warm the fish in a skillet with a splash of broth or water, or microwave in short, 25-second intervals.