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Wild Alaska Pollock with Quinoa, Green Beans and Feta

Wild Alaska Pollock with Quinoa, Green Beans and Feta 2
Create a composed meal of seasoned Alaska pollock, buttery green beans and quinoa, adorned with feta cheese.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 2
  • Yield: 2 servings


  • Pollock

  • 2 Alaska Pollock fillets, about 4 ounces each
  • Salt and pepper, to taste
  • Olive oil, as needed
  • Quinoa, Shallots, Beans and Feta

  • 3⁄4 cup quinoa
  • 2 shallots, chopped
  • 10 ounces water
  • 1 lemon slice
  • 7 tablespoons butter, cubed
  • 6 ounces green beans, trimmed
  • 2 ounces crumbled/cubed feta
  • 4-6 sprigs fresh tarragon


  1. Step 1 Prepare and cook the pollock

    Salt and pepper the Alaska pollock. Heat 2 to 3 tablespoons olive oil in a fry pan over medium heat. Add the pollock and cook both sides just until cooked through.Remove from heat and keep warm in oven.

  2. Step 2 Cook quinoa

    Add quinoa to a pot of salted boiling water. Cook according to package directions. Drain and keep warm.

  3. Step 3 Prepare shallots and beans

    Place shallots and lemon in a pan with the water. Cook over high heat, until volume is reduced by half. Whisk in butter until melted. Add the beans; cook, stirring occasionally, until beans are crisp-tender.

  4. Step 4 Plate the meal

    Arrange 2 plates with the green beans on one side/half of the plate, and quinoa on the other. Place a pollock fillet in middle of plate. Sprinkle feta cheese over all. Garnish with tarragon.