POLLOCK WITH THREE PEPPER SALSA

Pollock With Three Pepper Salsa image

Provided by salvador1709

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup tequila
1 fresh lemon
1 fresh lime
1 garlic clove, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
24 ounces pollock fillets
1 small roaster green pepper
1 small roaster red pepper
1 jalapeno
3 tomatillos
1 teaspoon chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced green onion
1/4 teaspoon salt

Steps:

Pollock:.
Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
Remove pollock from marinade; drain.
Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
Three Pepper Salsa:
Combine roasted, peeled and diced peppers,.
seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
Makes about 1 1/3 cups.

Nutrition Facts : Calories 369.2, Fat 22.4, SaturatedFat 3.1, Cholesterol 121.7, Sodium 296.4, Carbohydrate 9.4, Fiber 3.3, Sugar 2.7, Protein 34.6