I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pepper instead of green and I skipped the cheese. Turned out pretty good. Would definitely make it again.
Pretty good. Will make again. I cooked my onions in a skillet on a stove top first, since I don't like them as raw. I also added a 1/2 clove of garlic, minced. Didn't have the green pepper, but it would be good with it, so I will probably try that next time and cook it with the onions on the stove top first.
This is wonderful...I just added a little garlic and it was perfect. Thanks!
Very good but I did make some changes. I seasoned the fish with pepper and organo. Then place the tomato on top and cooked. I then saute the onions mushrooms and garlic. Placed them on top after the fish cooked with Provolone cheese. Not a real fishy taste. One thing is that I used the frozen Pollock and it really shrunk when it was cooked.
I have just cooked Pollock Montreal. It was extremely tasty and satisfying and we enjoyed it. Not bought pollock before - thought it was only for cats! But the recession bites and we bought a pack of frozen pollock to try. It was skinned and the fillets were v. scrawny - that's when I looked for a recipe that would improve them. Pollock Montreal did all that. Thanks!
Simple to make great tasting and using a fish that is economical and hugely under-rated.
Since pollock doesn't have a lot of taste alone the trick to this dish is to add flavor. I used canned stewed tomatoes paprika "Everglades Seasoning" and a southwestern style cheese. It was pretty darn good!
I was surprised with how good this was. The pollock fillets that I used were about 3 ounces a piece so I used 4 of them and reduced the cooking time some. In order to ensure that the peppers and onions would be soft I microwaved them for a few minutes before placing them on the pollock this was a nice spin on pollock thank you for the recipe.
The fish can out great I used a mix of mozzerella and cheddar. I took the advise of another reviewer and sauteed the peppers and onions first and I think that made a big difference. I served it over pasta with cooked artichokes and tomatoes drizzled with olive oil. Good base recipe - can do countless things with it!
This was pretty good. I followed the recipe except that I added garlic and used provolone cheese and diced tomatoes. I also used mushrooms. My family absolutely loved this dish but I thought it was so-so. I will probably make it again sometime though.
