Peruvian Grilled Alaska Pollock Sandwiches With Spicy Green Sauce | Alaska Seafood Marketing Institu

Name: Peruvian Grilled Alaska Pollock Sandwiches With Spicy Green Sauce | Alaska Seafood Marketing Institu
Total time: 50 min
Ingredients: 3 whole jalapeño chilies, roughly chopped (see note); 1 tablespoon aji amarillo pepper paste (optional, see note); 1 cup fresh cilantro leaves; 2 medium cloves garlic; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 teaspoons fresh juice from 1 lime; 1 teaspoon distilled white vinegar; 1/4 cup extra virgin olive oil; Kosher salt; freshly ground black pepper; 3 medium cloves garlic, roughly chopped; 4 teaspoons kosher salt; 2 tablespoons ground cumin; 2 tablespoons paprika; 1 teaspoon freshly ground black pepper; 2 tablespoons white vinegar; 2 tablespoons vegetable or canola oil; 4 wild Alaska pollock fillets (4-6 ounces each); Nonstick spray; 4 sturdy buns, such as ciabatta; 2 ripe avocados, halved, pitted, and scooped; Thinly sliced red onion; Crisp lettuce leaves, such as romaine; Note: For a less spicy sauce, remove the ribs and seeds of the jalapeños before puréeing. Ají amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets. It can be omitted.

www.alaskaseafood.org

Add some punch to your lunch with these spicy Peruvian-style grilled Alaska pollock sandwiches.

View full recipe on www.alaskaseafood.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alaskaseafood.org.

Share this recipe:

Cooking tools:

Blender
Mortar and pestle
Grill pan
Electric griddle
Chef's knife
Cutting board
Mixing bowl
Plate
Fork
Airtight container
Refrigerator
Stove

Ingredients

3 whole jalapeño chilies, roughly chopped (see note)
1 tablespoon aji amarillo pepper paste (optional, see note)
1 cup fresh cilantro leaves
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice from 1 lime
1 teaspoon distilled white vinegar
1/4 cup extra virgin olive oil
Kosher salt
freshly ground black pepper
3 medium cloves garlic, roughly chopped
4 teaspoons kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
2 tablespoons white vinegar
2 tablespoons vegetable or canola oil
4 wild Alaska pollock fillets (4-6 ounces each)
Nonstick spray
4 sturdy buns, such as ciabatta
2 ripe avocados, halved, pitted, and scooped
Thinly sliced red onion
Crisp lettuce leaves, such as romaine
Note: For a less spicy sauce, remove the ribs and seeds of the jalapeños before puréeing. Ají amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets. It can be omitted.