Strawberry Cumin Pollack
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
1 lb. skinless Pollack Fish
For the marinade:
5 large ripe strawberries
1 tablespoon fresh cilantro
1/4 cup of red onion
2 garlic cloves
Juice of 1 lime
Juice of 1/2 lemon
3 teaspoons Dijon mustard
2 teaspoons cumin
1/3 cup of white wine
2 1/2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon sea salt
For the marinade:
5 large ripe strawberries
1 tablespoon fresh cilantro
1/4 cup of red onion
2 garlic cloves
Juice of 1 lime
Juice of 1/2 lemon
3 teaspoons Dijon mustard
2 teaspoons cumin
1/3 cup of white wine
2 1/2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon sea salt
Methods/steps
Marinate the fish:
1. Place all ingredients for marinade in a blender. Blend ingredients until the marinade is a nice mix of liquid and chunks of ingredients (onion and strawberry chunks)
2. Place marinade and Pollack fish in a sealable plastic bag. Allow to marinate 1 hour at room temperature or place in the refrigerator up to 12 hours.
To cook the Pollack:
1. Preheat oven at 400F degrees.
2. Pull fish out of the bag, place in your Brookfield Oval Bakeware No.7.
3. Pour remaining marinade on top of the fish.
4. Bake for 20 minutes at 375F degrees, or until fish flakes easily.
1. Place all ingredients for marinade in a blender. Blend ingredients until the marinade is a nice mix of liquid and chunks of ingredients (onion and strawberry chunks)
2. Place marinade and Pollack fish in a sealable plastic bag. Allow to marinate 1 hour at room temperature or place in the refrigerator up to 12 hours.
To cook the Pollack:
1. Preheat oven at 400F degrees.
2. Pull fish out of the bag, place in your Brookfield Oval Bakeware No.7.
3. Pour remaining marinade on top of the fish.
4. Bake for 20 minutes at 375F degrees, or until fish flakes easily.
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