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Chili Garlic Alaska Pollock

Chili Garlic Alaska Pollock
The chili garlic sauce in this recipe gives Alaska pollock a spicy-sweet kick.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Yield: 4oz pollock fillet and 5 oz vegetables per serving


  • 4 each Alaska pollock, skinless 4oz fillets
  • 1 Tbsp Sriracha sauce
  • 2 Tbsp Mustard, Dijon
  • 2 Tbsp Honey
  • 3 Tbsp Yogurt, nonfat Greek
  • 1 pint Tomatoes, cherry, rinsed
  • 1 each Onion, red, diced
  • 2 each Squash, yellow, sliced
  • 2 each Zucchini, green, sliced
  • 2 each Cilantro, fresh leaves
  • ¼ cup Scallions, cut
  • 2 each  Limes, juiced
  • 2 Tbsp Oil, blended olive-vegetable
  • ½ tsp Salt, kosher
  • ½ tsp Pepper, black, ground
  • 3 cups Quinoa, cooked


  1. Step 1 Prepare sauce

    Preheat oven to 400F.

    In a mixing bowl, combine Sriracha, mustard, and honey.  Mix thoroughly. Reserve half of mixture for Pollock glaze and incorporate yogurt into remaining half for finished sauce.

  2. Step 2 Prepare vegetables

    In a large mixing bowl, combine tomatoes, onions, squash, zucchini, cilantro, scallions, lime juice, olive oil, 1/4 tsp. salt and 1/4 tsp. black pepper. Mix thoroughly and reserve.

  3. Step 3 Prepare fish

    Season fillets evenly with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place 1 Tbsp of glaze evenly atop each salmon fillet. Place one portion of pollock with 5 oz of vegetable mixture onto oiled baking surface.

    Bake for approximately 8 minutes or until fillet is cooked and glaze has lightly browned. Remove from oven.

  4. Step 4 To serve

    Plate with reserved yogurt sauce and cooked quinoa.