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Pan-fried Alaska Pollock with Tomato-Rhubarb Relish

Pan-fried Alaska Pollock with Tomato-Rhubarb Relish
Make this fresh dish when rhubarb is in season, or pick and freeze rhubarb to enjoy later!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 (4-6 oz each) pollock fillets


  • 1 tsp Kosher salt, plus extra to taste
  • ½ tsp freshly ground black pepper, plus extra to taste
  • 1 tsp ground coriander4 (4-6 oz) Alaska pollock fillets
  • ½ cup fine yellow cornmeal
  • ½ cup canola oil
  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 cup halved small cherry tomatoes
  • ½ cup diced fresh rhubarb
  • 1 ½ tbsp honey
  • 1 tbsp finely chopped parsley
  • 1 tsp fresh orange zest
  • ½ tsp finely chopped fresh rosemary


  1. Step 1 Prepare fish

    Stir together 1 tsp salt, ½ tsp pepper, and coriander. Sprinkle evenly over fish on both sides. Gently toss fish with cornmeal coating evenly.

    Heat oil in a large cast iron skillet over medium heat. When oil is hot and shimmering, add fish and cook until golden and crisped, about 2-3 minutes per side. Drain on a wire rack and keep warm.

  2. Step 2 Prepare relish

    Melt butter in a medium skillet over medium-low heat. Add shallot and sauté until tender, about 2-3 minutes. Stir in tomatoes and rhubarb and sauté until rhubarb is just tender, about 2-3 minutes. Remove from heat and stir in honey, parsley, orange zest and rosemary. Season with salt and pepper, to taste.

  3. Step 3 To serve

    Spoon warm relish over fish and serve immediately.