Pollock With Three Pepper Salsa Recipes

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THREE PEPPER SALSA



Three Pepper Salsa image

Make and share this Three Pepper Salsa recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Peppers

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 red sweet bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 red onion, finely chopped
1 teaspoon garlic, crushed
1 tablespoon cilantro, finely chopped
1 tablespoon jalapeno, finely chopped
1 drop Tabasco sauce
salt and pepper, to taste

Steps:

  • Mix all the remaining ingredients together, seasoning to taste.
  • Chill for approximately 1 hour before serving.
  • Drain off excess liquid before topping fish.

Nutrition Facts : Calories 26.2, Fat 0.2, Sodium 2.7, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 0.9

POLLOCK WITH THREE PEPPER SALSA



Pollock With Three Pepper Salsa image

Havn't tried this one yet but soon. Just found it on the net and thought I'd share with you. Hoping for some reviews.

Provided by salvador1709

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup tequila
1 fresh lemon
1 fresh lime
1 garlic clove, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
24 ounces pollock fillets
1 small roaster green pepper
1 small roaster red pepper
1 jalapeno
3 tomatillos
1 teaspoon chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced green onion
1/4 teaspoon salt

Steps:

  • Pollock:.
  • Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
  • Remove pollock from marinade; drain.
  • Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
  • Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
  • Three Pepper Salsa:
  • Combine roasted, peeled and diced peppers,.
  • seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
  • Makes about 1 1/3 cups.

Nutrition Facts : Calories 369.2, Fat 22.4, SaturatedFat 3.1, Cholesterol 121.7, Sodium 296.4, Carbohydrate 9.4, Fiber 3.3, Sugar 2.7, Protein 34.6

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