Wild Alaska Pollock Barbeque Salad

Yield: 2 servings
Time: 30 minutes

Ingredients:
2 Perfect Pollock Portion™ fillets (each 5.1 ounces of Wild Alaska Pollock)
Salt & pepper to taste
1/2 cup favorite BBQ sauce
1 ear of corn, shucked
1 avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup sliced red onion
1/2 cup black beans, drained and rinsed
6 cups chopped green leaf lettuce

Cilantro-lime Dressing:
1 tablespoon shallots
1 garlic clove
1 cup fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/5 teaspoon smoked paprika

Directions:
1. Heat grill to high heat, about 500-600 degrees F.

2. Season both sides of the fillets with salt & pepper.

3. Spray grill grates with cooking spray or rub down with olive oil soaked rag.

4. Place fillets and corn on grill. Grill corn for 2 minutes per side, slightly char the corn, then remove from grill.

5. Grill fillets for 4 minutes per side. Brush with BBQ sauce on both sides, grilling an additional 1-2 minutes per side once the sauce is on. Remove from grill and let rest for five minutes. 

6. Cut corn kernels off the cob.

7. In the meantime, make the dressing. In a food processor add shallots, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin and smoked paprika. Pulse until the cilantro is finely chopped. Add in olive oil and pulse until it is slightly emulsified. Set aside.

8. Assemble the salad: add green leaf lettuce to a large bowl. Top with sliced BBQd fish fillets, corn, cherry tomatoes, black beans, avocado slices and red onion.

9. Serve with dressing on the side.