25+ Easy and Tasty Frozen Pollock Fish Recipes for Any Occasion

Frozen pollock fish is a versatile and budget-friendly ingredient that can transform a simple meal into something special. With its mild flavor and flaky texture, pollock is perfect for a variety of dishes, from crispy fish cakes to hearty stews.

Whether you’re a seasoned cook or just looking to add more seafood to your diet, exploring new recipes can breathe new life into your weekly menu.

In this article, we’ll dive into over 25 delicious and creative frozen pollock fish recipes that are sure to please your palate and fit seamlessly into your meal planning.

Get ready to discover how to make the most out of your frozen pollock fish with these fantastic recipes!

25+ Easy and Tasty Frozen Pollock Fish Recipes for Any Occasion

Frozen pollock fish offers a world of culinary possibilities that can fit any occasion or dietary preference. From quick weeknight dinners to impressive dishes for entertaining, the recipes in this collection showcase the versatility and flavor of pollock.

Whether you’re craving a comforting fish stew, crispy fish tacos, or a light and fresh salad, you’ll find plenty of options to suit your needs.

By incorporating these 25+ recipes into your cooking routine, you’ll not only enjoy the delicious taste of pollock but also make your meal planning easier and more exciting.

Dive in and start cooking – your taste buds will thank you!

Crispy Baked Pollock with Lemon Herb Crust

This crispy baked pollock recipe features a flavorful lemon herb crust that adds a satisfying crunch and tangy brightness. The simple combination of breadcrumbs, lemon zest, and fresh herbs creates a delightful coating that enhances the mild flavor of the pollock without overpowering it. Perfect for a weeknight dinner or a special occasion.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons melted butter
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the breadcrumbs, Parmesan cheese, lemon zest, parsley, oregano, garlic powder, salt, and pepper.
3. Brush each pollock fillet with melted butter.
4. Press the fillets into the breadcrumb mixture, coating both sides evenly.
5. Place the coated fillets on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown and crispy.
7. Serve with lemon wedges and your favorite side dishes.

This Crispy Baked Pollock with Lemon Herb Crust is a fantastic way to enjoy frozen pollock. The crispy coating adds a delightful texture and flavor, while the lemon and herbs brighten up each bite. It’s an easy-to-make dish that’s sure to impress, whether you’re serving it for a family dinner or a casual gathering.

Pollock Fish Tacos with Cilantro Lime Slaw

These Pollock Fish Tacos are a vibrant and tasty option for taco night. The seasoned pollock fillets are baked to perfection and paired with a zesty cilantro lime slaw. This combination creates a refreshing and satisfying meal that is both light and flavorful, ideal for summer evenings or any time you crave a taste of the coast.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon honey
• 8 small tortillas (corn or flour)
• Salsa and avocado slices, for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush the pollock fillets with olive oil and sprinkle with taco seasoning.
3. Place the fillets on the baking sheet and bake for 15-20 minutes, or until cooked through and flaky.
4. In a bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
5. In a separate bowl, whisk together the mayonnaise, lime juice, and honey. Toss this mixture with the cabbage slaw.
6. Warm the tortillas according to package instructions.
7. Flake the baked pollock into bite-sized pieces and divide among the tortillas.
8. Top with cilantro lime slaw, salsa, and avocado slices.

Pollock Fish Tacos with Cilantro Lime Slaw bring a burst of flavor and freshness to your meal. The crispy, seasoned pollock complements the crunchy, tangy slaw perfectly, making these tacos a crowd-pleaser. They’re easy to prepare and ideal for a fun, casual dinner that’s both nutritious and delicious.

Creamy Pollock Fish Chowder

This creamy pollock fish chowder is a comforting and hearty soup that makes the most of frozen pollock. The chowder is rich and creamy, featuring chunks of tender fish, potatoes, and vegetables in a savory broth. It’s perfect for warming up on a cool day or for a cozy meal anytime.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into bite-sized pieces
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 cup frozen corn
• 1 cup diced carrots
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant.
2. Add the diced potatoes, corn, and carrots, cooking for about 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender, about 15 minutes.
4. Stir in the heavy cream, thyme, and dill. Add the pollock pieces and cook until the fish is opaque and cooked through, about 5 minutes.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley before serving.

This Creamy Pollock Fish Chowder is a satisfying and comforting dish that showcases the versatility of frozen pollock. The creamy base and tender chunks of fish make for a rich and flavorful chowder that’s perfect for chilly evenings or any time you’re craving a cozy meal. Serve it with crusty bread for a complete and delightful dining experience.

Pollock Fish and Chips

This classic Pollock Fish and Chips recipe is a delightful twist on a British favorite. The crispy, beer-battered pollock fillets are served with golden, oven-baked fries for a comforting meal that’s both delicious and satisfying. It’s an easy way to enjoy a beloved dish at home, perfect for a hearty lunch or dinner.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer (or sparkling water)
• 4 large potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• Malt vinegar, for serving
• Tartar sauce, for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the potato fries with olive oil and spread them out on a baking sheet. Bake for 25-30 minutes, turning halfway through, until crispy and golden brown.
2. In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold beer, mixing until the batter is smooth.
3. Heat oil in a deep fryer or large skillet to 375°F (190°C). Dip each pollock fillet into the batter, letting any excess drip off.
4. Fry the fillets in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
5. Serve the fish with the baked fries, malt vinegar, and tartar sauce.

Pollock Fish and Chips brings the flavors of a classic pub meal right to your table. The crispy, golden batter on the pollock and the oven-baked fries offer a satisfying crunch and savory taste. This recipe is perfect for a casual meal and pairs wonderfully with traditional accompaniments like malt vinegar and tartar sauce.

Pollock Fish Stir-Fry with Vegetables

This Pollock Fish Stir-Fry with Vegetables is a quick and healthy dinner option that’s packed with flavor. The tender pollock fillets are stir-fried with a colorful mix of vegetables and a savory sauce, making for a nutritious and delicious meal that comes together in no time.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and garlic, cooking until fragrant and slightly softened.
2. Add the pollock pieces to the skillet and cook until they are opaque and cooked through, about 4-5 minutes.
3. Add the bell pepper, snap peas, and broccoli to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. Stir in the soy sauce, hoisin sauce, and sesame oil. Cook for an additional 2 minutes, ensuring everything is well coated with the sauce.
5. Serve the stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.

This Pollock Fish Stir-Fry with Vegetables is a vibrant and flavorful way to enjoy frozen pollock. The combination of tender fish, crisp vegetables, and a savory sauce creates a balanced and satisfying meal that’s quick to prepare. It’s a great option for busy weeknights when you need a healthy, delicious dinner in a hurry.

Pollock Fish Curry with Coconut Milk

This Pollock Fish Curry with Coconut Milk is a rich and aromatic dish that brings a taste of the tropics to your kitchen. The creamy coconut milk sauce, combined with tender pollock fillets and aromatic spices, makes for a comforting and flavorful curry that pairs perfectly with rice or naan.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes (canned or fresh)
• 1 cup baby spinach
• Salt and pepper, to taste
• Cooked rice or naan, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion, garlic, and ginger, cooking until softened and fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for an additional minute.
3. Pour in the coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
4. Add the pollock chunks to the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily.
5. Stir in the baby spinach and cook until wilted. Season with salt and pepper to taste.
6. Serve the curry over cooked rice or with naan.

This Pollock Fish Curry with Coconut Milk is a deliciously creamy and flavorful dish that highlights the versatility of frozen pollock. The rich coconut milk sauce and aromatic spices create a comforting curry that’s perfect for a cozy dinner. It’s easy to make and pairs wonderfully with rice or naan for a complete and satisfying meal.

Pollock Fish Cakes with Spicy Remoulade

These Pollock Fish Cakes are a delightful way to enjoy frozen pollock. Light and flavorful, they’re perfect as an appetizer or a main course. Paired with a zesty spicy remoulade sauce, they make for a delicious and satisfying meal that’s easy to prepare.

Ingredients:

• 4 frozen pollock fillets, thawed and flaked
• 1 cup mashed potatoes (prepared and cooled)
• 1/4 cup chopped fresh parsley
• 1/4 cup finely diced onion
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 tablespoons vegetable oil (for frying)

For the Spicy Remoulade:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 1 tablespoon chopped capers

Instructions:

1. In a large bowl, combine the flaked pollock, mashed potatoes, parsley, onion, breadcrumbs, beaten egg, Dijon mustard, and lemon juice. Season with salt and pepper.
2. Shape the mixture into 8 patties.
3. Heat the vegetable oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
4. For the spicy remoulade, whisk together mayonnaise, Dijon mustard, hot sauce, paprika, lemon juice, and chopped capers in a small bowl.
5. Serve the fish cakes warm with the spicy remoulade on the side.

Pollock Fish Cakes with Spicy Remoulade offer a flavorful twist on traditional fish cakes. The combination of crispy fish patties with the tangy and spicy remoulade creates a perfect balance of flavors. Whether served as an appetizer or a main course, these fish cakes are sure to impress with their delightful texture and taste.

Pollock Fish En Papillote

Cooking Pollock Fish En Papillote is a simple yet elegant way to prepare frozen pollock. This method, which involves baking the fish in parchment paper, ensures that the fish remains moist and flavorful. With added vegetables and herbs, this dish is both healthy and delicious, making it perfect for a light and sophisticated meal.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1 zucchini, thinly sliced
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut four large pieces of parchment paper, each about 12 inches long.
3. Place a portion of zucchini, bell pepper, and onion in the center of each piece of parchment paper.
4. Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
5. Place a pollock fillet on top of the vegetables and top with lemon slices.
6. Fold the parchment paper over the fish and vegetables, crimping the edges to seal the packets tightly.
7. Place the packets on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
8. Carefully open the packets and serve.

Pollock Fish En Papillote is a delightful and healthy way to prepare frozen pollock. The parchment paper traps in moisture and flavors, resulting in tender fish and perfectly cooked vegetables. This method is not only delicious but also visually impressive, making it an ideal choice for a special dinner or a simple weeknight meal.

Pollock Fish Stew with Tomatoes and Herbs

This Pollock Fish Stew is a hearty and comforting dish that combines tender pollock with a rich tomato-based broth. Infused with herbs and vegetables, it’s a satisfying meal that’s perfect for cooler weather. The stew is easy to make and packed with flavor, making it a great option for a family dinner.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into chunks
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup fish or vegetable broth
• 1 cup diced potatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup chopped fresh spinach (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
2. Add the diced bell pepper and cook for an additional 2 minutes.
3. Stir in the diced tomatoes, fish or vegetable broth, and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
4. Add the pollock chunks, dried basil, oregano, paprika, salt, and pepper. Simmer for another 5-7 minutes, or until the fish is cooked through.
5. If using, stir in the chopped spinach and cook until wilted.
6. Serve hot with crusty bread or over rice.

This Pollock Fish Stew with Tomatoes and Herbs is a flavorful and hearty dish that’s perfect for warming up on a chilly day. The tender chunks of pollock and rich tomato broth create a comforting meal that’s both satisfying and nutritious. It’s easy to prepare and makes a great option for a family dinner or a cozy night in.

Pollock Fish Tostadas with Avocado Salsa

These Pollock Fish Tostadas are a fresh and flavorful take on a classic Mexican dish. The crispy tostadas are topped with seasoned pollock fillets and a vibrant avocado salsa. This combination creates a crunchy, creamy, and zesty meal that’s perfect for a casual lunch or dinner.

Ingredients:

• 4 frozen pollock fillets, thawed
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 4 tostada shells
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the pollock fillets with olive oil and sprinkle with taco seasoning.
3. Bake the fillets on the prepared baking sheet for 15-20 minutes, or until the fish is cooked through and flaky.
4. While the fish bakes, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Mix gently.
5. Once the fish is done, flake it into bite-sized pieces.
6. Top each tostada shell with a portion of flaked fish and spoon the avocado salsa over the top.
7. Serve immediately.

Pollock Fish Tostadas with Avocado Salsa offer a delightful mix of textures and flavors. The crispy tostadas combined with the tender fish and creamy, zesty salsa create a refreshing and satisfying meal. This recipe is ideal for a quick yet impressive dinner or for entertaining guests with something a bit different.

Pollock Fish and Vegetable Foil Packets

Pollock Fish and Vegetable Foil Packets are a convenient and flavorful way to prepare a complete meal. The fish and vegetables cook together in a foil packet, allowing the flavors to meld beautifully. This method is perfect for an easy, mess-free dinner that’s also great for grilling.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 small onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large sheets of aluminum foil

Instructions:

1. Preheat your grill or oven to 400°F (200°C).
2. Cut four large pieces of aluminum foil.
3. On each piece of foil, place a portion of sliced zucchini, bell pepper, cherry tomatoes, and onion.
4. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
5. Place a pollock fillet on top of the vegetables in each packet.
6. Fold the foil into a sealed packet, ensuring the edges are tightly crimped.
7. Place the packets on the grill or in the oven and cook for 20-25 minutes, or until the fish is cooked through and the vegetables are tender.
8. Carefully open the packets and serve.

Pollock Fish and Vegetable Foil Packets are a wonderfully simple way to cook a healthy and flavorful meal. The foil packet method keeps the fish moist and infuses the vegetables with savory flavor. It’s a great option for both oven-baking and grilling, making it versatile and perfect for a quick weeknight dinner or a summer cookout.

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Pollock Fish Pasta with Creamy Tomato Sauce

This Pollock Fish Pasta with Creamy Tomato Sauce is a comforting and flavorful dish that combines tender pollock with a rich and creamy tomato sauce. It’s a perfect way to enjoy a seafood pasta that’s both satisfying and easy to prepare, making it a great option for a cozy dinner.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into bite-sized pieces
• 12 oz pasta (penne, rigatoni, or your choice)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened and fragrant.
3. Add the diced tomatoes to the skillet and bring to a simmer. Stir in the heavy cream, Parmesan cheese, basil, and oregano. Season with salt and pepper.
4. Add the pollock pieces to the skillet and cook until the fish is opaque and cooked through, about 5-7 minutes.
5. Toss the cooked pasta with the creamy tomato sauce and fish mixture until well coated.
6. Garnish with fresh basil or parsley before serving.

Pollock Fish Pasta with Creamy Tomato Sauce is a rich and comforting dish that makes the most of frozen pollock. The creamy tomato sauce pairs beautifully with the tender fish and pasta, creating a satisfying and delicious meal. It’s perfect for a cozy dinner at home and sure to become a family favorite.

Pollock Fish Tacos with Cilantro Lime Slaw

These Pollock Fish Tacos are a vibrant and tasty meal, featuring crispy, seasoned fish fillets topped with a refreshing cilantro lime slaw. The combination of zesty flavors and crunchy textures makes these tacos a hit for any casual gathering or weeknight dinner.

Ingredients:

• 4 frozen pollock fillets, thawed
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded cabbage
• 1/2 cup grated carrots
• 8 small tortillas
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. Dredge the pollock fillets in the mixture, shaking off excess.
3. Place the coated fillets on the prepared baking sheet and bake for 15-20 minutes, or until crispy and cooked through.
4. For the slaw, mix mayonnaise, lime juice, and chopped cilantro in a bowl. Add shredded cabbage and grated carrots, and toss to coat.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing a few pieces of the baked pollock on each tortilla, topping with cilantro lime slaw.
7. Serve with lime wedges on the side.

Pollock Fish Tacos with Cilantro Lime Slaw offer a delightful blend of crispy fish and fresh, zesty slaw. The combination of flavors and textures makes these tacos both satisfying and refreshing. They’re perfect for a casual meal and are sure to be a crowd-pleaser at your next gathering.

Pollock Fish Curry with Spinach and Chickpeas

This Pollock Fish Curry with Spinach and Chickpeas is a hearty and flavorful dish that’s both nutritious and satisfying. The rich curry sauce, combined with tender pollock and wholesome chickpeas, creates a comforting meal that’s perfect for any day of the week.

Ingredients:

• 4 frozen pollock fillets, thawed and cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• Salt and pepper, to taste
• Cooked rice, for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add diced onion, garlic, and ginger, cooking until softened and fragrant.
2. Stir in curry powder, ground cumin, and ground coriander, cooking for another minute.
3. Add diced tomatoes and coconut milk, stirring to combine. Bring to a simmer.
4. Add the pollock chunks and chickpeas to the pot. Simmer for 8-10 minutes, or until the fish is cooked through and the sauce has thickened slightly.
5. Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste.
6. Serve the curry over cooked rice.

Pollock Fish Curry with Spinach and Chickpeas is a robust and flavorful dish that makes the most of frozen pollock. The creamy coconut milk and aromatic spices create a comforting curry that’s both hearty and nutritious. It’s perfect for a cozy dinner and pairs wonderfully with rice.

Pollock Fish Quesadillas with Pepper Jack Cheese

These Pollock Fish Quesadillas are a delicious twist on a classic favorite. The combination of seasoned pollock fillets and gooey pepper jack cheese creates a savory and satisfying meal that’s easy to make and perfect for a quick lunch or dinner.

Ingredients:

• 4 frozen pollock fillets, thawed and flaked
• 1 cup grated pepper jack cheese
• 4 large flour tortillas
• 2 tablespoons olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup chopped green onions
• Salsa and sour cream, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced bell peppers and cook until softened, about 3-4 minutes.
2. Place one tortilla in the skillet. Sprinkle with a portion of grated pepper jack cheese.
3. Spread a portion of flaked pollock over the cheese, followed by the cooked bell peppers and chopped green onions.
4. Top with another tortilla and cook until the bottom is golden brown, then carefully flip and cook the other side until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and filling.
6. Cut into wedges and serve with salsa and sour cream.

Pollock Fish Quesadillas with Pepper Jack Cheese offer a tasty and easy-to-make meal. The combination of tender fish, melted cheese, and sautéed bell peppers creates a delicious and satisfying quesadilla. These are perfect for a quick lunch or dinner and are sure to be a hit with both kids and adults.

Note: More recipes are coming soon!