Wild Alaska Pollock With Spicy Chorizo And Crispy Handmade Breadcrumbs

Kick off National Seafood Month with this Wild Alaska Pollock With Spicy Chorizo And Crispy Handmade Breadcrumbs recipe from American Seafoods. Wild Alaska Pollock is the ultimate protein for you. Wild caught, versatile, nutritious, protein-packed, and sustainable, this fish checks all the boxes. Prepare a dinner the whole family will love. Choose Wild Alaska Pollock.

Yield: 4 servings
Time: 30 minutes

Ingredients:

• 2 3/4-inch-thick slices bread, crusts removed
• 4 Tbsp. olive oil, divided
• 1 small clove garlic, chopped
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. fresh oregano leaves
• 1 lg. shallot, thinly sliced
• 1.5 oz. smoked chorizo, halved and very thinly sliced
• 2 Tbsp. red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1/4 tsp. smoked paprika
• 4 6-oz. portions Wild Alaska Pollock

Directions:

1. Heat oven to 425 degrees. Pulse bread in a food processor until bread crumbs are formed, equaling about 1.5 cups. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and saute until soft. Add breadcrumbs. Cook for about 3 minutes, until golden and crisp, stirring often. Season with salt and pepper. Transfer mixture to a bowl, and toss in parsley and oregano. Wipe out nonstick skillet.
2. Heat 1 Tbsp. oil in the same nonstick skillet over medium-high heat. Add shallot and chorizo. Cook about 2 minutes, stirring often, until chorizo is just crisp. Transfer to a bowl and mix with vinegar, and season with salt and pepper. Wipe out skillet.
3. Heat remaining 1 Tbsp. oil in the same nonstick skillet over high heat. Season Wild Alaska Pollock portions with salt, pepper, and paprika, and sear in skillet for 1-2 minutes. Flip fish and sear for about 4-5 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
4. Serve Wild Alaska Pollock topped with chorizo mixture and toasted breadcrumbs.