Pan-fried pollock recipe with zucchini and tomatoes
Season the fish with Emeril?s essence and set aside while you prepare the vegetables. Saute the shallots in butter for about 1 minute, add the zucchini and...
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Ingredients
- 1 lb pollock fillets, cut into serving pieces
- Emeril?s essence
- Butter
- 2 shallots, thinly sliced vertically
- 2 small zucchini, cut in to ribbons
- 1 cup cherry tomatoes
- Salt and pepper
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