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R&M FISH SHACK'S
: Pollock Recipes
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Faith Mitchell-Gillespie
R&M Fish Shack
740 Rt 172
Back Bay, New Brunswick E5C1W9
sales@rm-lobstershack.com
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POLLOCK MONTREAL
INGREDIENTS
- 2 (6 ounce) fillets pollock fillets
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 small yellow onion, sliced
- 1 small green bell pepper, cut into strips
- 4 (1/4 inch thick) slices red tomato
- 4 slices Cheddar cheese
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.
- Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
- Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
ESCARGOT AND POLLOCK OVER SPINACH NOODLES
INGREDIENTS
- 1 (16 ounce) package spinach spaghetti pasta
- 1/2 cup butter, divided
- 5 pollock fillets
- 1 small onion, diced
- 1 (7 ounce) can escargot, drained
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup grated Parmesan cheese for topping
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
- Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.
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