Herbed Alaska Pollock And Broccoli Recipes
CALIFORNIA BROCCOLI SALAD RECIPE
Provided by DeeRaz
Number Of Ingredients 10
Steps:
- In a large salad bowl, place broccoli, bacon, mushrooms, sunflower kernels, raisins, and onion. Gently toss. Meanwhile, in a small bowl, stir mayo, sugar, sour cream, and lemon juice until blended. Pour over salad and toss until blended. Cover and chill 1 to 3 hours to blend flavors.
HERBED ALASKA POLLOCK AND BROCCOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.
BAKED TILEFISH RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Rinse fillets and pat dry. Place fish in a buttered baking pan. Season with pepper and spread 2 tablespoons of the softened butter or margarine over the fish. Set aside, and preheat the oven to 425 degrees. In a skillet, melt 3 tablespoons of butter and add the scallions. Cook for one minute. Add the remaining butter to the pan and add the mushrooms. Continue cooking and shaking the pan until the butter is absorbed. Add the dill and stir. Spoon sauce over the fish fillets and bake for about 8 to 10 minutes or until fish turns opaque and flakes with a fork. Baste fish several times during cooking with the accumulated pan juices. This recipe yields 2 to 4 servings.
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