Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Theragra Chalcogramma)


Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon water
  • ¼ cup chopped Italian parsley
  • 2 teaspoons chopped garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup light olive oil
  • 4 Tablespoons olive, canola, peanut or grapeseed oil, divided
  • 3 shallots, thinly sliced
  • 1/3 cup fish broth or clam juice
  • 8 oz. Swiss chard, spinach or kale
  • 1 can (15 oz) cannelloni or great northern beans, drained and rinsed
  • Salt and pepper to taste
  • 4 Alaska Pollock fillets (4 to 6 oz. Each) fresh, thawed, or frozen
  • Seafood seasoning, to taste



  1. Mix lemon juice, water, parsley, garlic, salt, and pepper in blender or small food processor. With machine running, slowly pour in ½ cup olive oil. Season dressing to taste with salt and pepper.
  2. In heavy nonstick skillet, sauté shallots in 2 tablespoons oil until lightly browned. Add broth. Stir in Swiss chard or greens until wilted. Stir in beans and heat through. Season to taste with salt and pepper, remove and keep warm.
  3. Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Brush both sides of fillets and cook, uncovered, over medium high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  4. Turn fillets over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 2 minutes. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
  5. To serve, spoon greens on dinner plate, top with Alaska Pollock fillet, and drizzle with dressing.


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