Wild Alaska Pollock with Quinoa, Green Beans and Feta
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
Ingredients
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
Preparation
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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.
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Step 2 Cook quinoa
Add quinoa to a pot of salted boiling water. Cook according to package directions. Drain and keep warm.
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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.
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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.
