Alaska Pollock Frites & Trio of Toppings

Ingredients

• Asian-style gremolata

• 4 ounces Scallions, chopped
• 2 ounces Jalapeno slices (red or green)
• 2 ounces Garlic, sliced
• 1 ounce Ginger, peeled and julienned
• 1 ounce Cilantro leaves
• ½ to 1 Tablespoon Sea salt
• ½ to 1 Tablespoon Ground pepper mix (black, green, red, white)
• As needed, Corn starch
• As needed, Vegetable oil

• Greek feta

• 1-1/2 Cups Feta cheese, crumbled
• 1 Tablespoon Lemon zest
• 2 Tablespoons Fresh lemon juice
• 1 Tablespoon Olive oil
• 1-1/2 teaspoon Oregano, dry
• ½ teaspoon Thyme, dry
• ½ teaspoon Dill, dry
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• ½ teaspoon Crushed red pepper flakes
• ½ Cup Kalamata olives, drained, pitted and chopped

• Fresh salsa

• 2 each Firm tomatoes, seeded and diced
• 1/3 Cup Cilantro, fresh, chopped
• 2 to 3 Tablespoons Onion, finely chopped
• 1 to 2 Tablespoons Jalapeno (or serrano), minced
• 1 Tablespoon Lime juice, fresh
• ½ teaspoon Sea salt

• Pollock

• 3 to 4 lbs. Alaska pollock fillets, cut into 1 to 1-1/2 oz. “frite” shapes
• To taste, Sea salt and Pepper
• As needed, Cornstarch
• As needed, Cooking oil
• 12 Tablespoons Lime ponzu