Pan-fried Alaska Pollock with Tomato-Rhubarb Relish | Alaska Seafood Marketing Institute
Make this fresh dish when rhubarb is in season, or pick and freeze rhubarb to enjoy later!
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Ingredients
- 1 tsp Kosher salt, plus extra to taste
- ½ tsp freshly ground black pepper, plus extra to taste
- 1 tsp ground coriander4 (4-6 oz) Alaska pollock fillets
- ½ cup fine yellow cornmeal
- ½ cup canola oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 cup halved small cherry tomatoes
- ½ cup diced fresh rhubarb
- 1 ½ tbsp honey
- 1 tbsp finely chopped parsley
- 1 tsp fresh orange zest
- ½ tsp finely chopped fresh rosemary
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