Home Recipes Grilled Alaska Pollock Filet on Green Asparagus Salad

Grilled Alaska Pollock Filet on Green Asparagus Salad

Alaska pollock, which is found in the North Pacific Ocean, is a member of the cod family and is known for its mild, delicate flavor and flaky texture. Green asparagus, on the other hand, offers a nutty and slightly sweet flavor that compliments the seafood perfectly. The fish is a great source of protein and is low in calories, making it a healthy option for those looking to maintain a balanced diet.

Featuring Alaska Seafood

Ingredients

	Salad:
400 g	small bush tomatoes
	Freshly ground pepper
	Salt
	Sugar
40 ml	olive oil
40 g	pine nuts
1 bunch	chervil
750 g	green asparagus
3 tbsp	balsamic vinegar
20 g	very fine capers (Nonpareilles)
	Salsa:
2	limes
400 g	melon (e.g. Galia)
½ bunch	very fine spring onions
1	green chili pepper
	Sugar
	Salt
	Fish:
100 g	red bell pepper
4 large leaves	Chinese cabbage
4	Alaska pollock fillets, 200g each, skinless and boneless
	Salt
	Aniseed

Step 1
Preheat oven to 100°C (90°C convection oven) and cover baking tray with baking paper. Rinse tomatoes, cut in half and place cut side up on prepared tray. Sprinkle pepper, sugar, a little salt and 20 ml olive oil over tomatoes. Dry in oven for about 70 minutes.
Step 2
Meanwhile, wash asparagus, peel lower third and cut off ends. Cook asparagus spears in boiling salted water with a little sugar for 3-4 minutes, remove and drain.
Step 3
For the dressing, toast pine nuts in a pan without fat. Pluck chervil from stems and chop coarsely. Mix vinegar with a little salt, sugar and remaining olive oil. Pour everything with tomatoes and capers over asparagus, marinate for at least 30 minutes.
Step 4
For the salsa, wash the limes in hot water and dry: finely grate the peel and squeeze out the juice. Remove peel and seeds from melon, dice very finely and sprinkle with a little lime juice. Clean spring onions and cut into fine rings. Halve, seed and finely dice the chili pepper. Mix everything together and season with lime juice, sugar and salt to taste.
Step 5
For the fish, clean the bell bell pepper and dice very finely. Scald Chinese cabbage leaves for a few seconds in boiling salted water, rinse in ice water and dry carefully. Rinse fish fillet in cold water and dry. Season with diced paprika, anise and salt. Then wrap each with a leaf of Chinese cabbage and tie tightly with roasting ribbon. To serve, grill fish packets 2-3 minutes per side over medium heat (alternatively, lightly oil packets and cook in grill pan). Serve together with marinated asparagus, pine nuts and salsa.

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Dessert, Vegetarian or Vegan