Alaska Pollock with Garlic, Tomato, and Rosemary (France)
Feb 26th, 2013 by cia
In this video, CIA Chef Thomas Wong prepares wild Alaska Pollock, a very versatile fish that lends itself well to fresh and light summer vegetables. To make the dish a heartier meal, Chef Tom Wong pairs the fish with oven-roasted polenta. Unlike the darker-fleshed Atlantic pollock, Alaska pollock’s flesh is delicate, white and flaky.
Recipe at: http://ciaprochef.com/alaskaseafood/recipe9/
Watch Now:
