Chef Dan Churchill

Wild Alaska Pollock Power Grain Bowl

Wild Alaska Power Bowl created by Chef Dan Churchill

Serves: 4
Skill Level: Easy

 

Ingredients

4 skinless Wild Alaska Pollock fillets

1.5 cups quinoa

1 head broccoli, sliced into florets

salt

pepper

olive oil

 

For serving:

4 cups fresh greens, such as baby spinach, baby kale, or mixed greens

1 avocado, sliced

1/2 cup fresh cilantro, roughly chopped

1 lime

 

Directions

Preheat oven to 350 F.

Pat the Wild Alaska Pollock fillets dry and sprinkle with salt and pepper. Drizzle olive oil over broccoli florets and sprinkle with salt and pepper. Add broccoli to a sheet tray and place into preheated oven to roast for 15-20 minutes, or until beginning to crisp.

Heat an oven proof pan over medium-low and sear fillets on one side for 3 minutes. Transfer entire pan to the preheated oven for an additional 5-7 minutes, or until Wild Alaska Pollock is completely cooked through. You can do this at the same time your broccoli roasts!

While Wild Alaska Pollock finishes cooking, prepare quinoa. Combine quinoa with 2.5 cups water and a pinch of salt, and bring to a boil. Cover and simmer until cooked, about 11 minutes. Let stand at least 5 minutes, then fluff with a fork.

Once everything is complete, assemble bowls. Place greens at the base, followed by quinoa, Wild Alaska Pollock, broccoli, and toppings. Serve and enjoy!

Related Articles

Baked Wild Alaska Pollock with Olive Tapenade, Lemon Couscous & Harissa Beurre Blanc

Chef Thierry Rautureau

James Beard Award-winning ‘Chef in the Hat’ Thierry Rautureau owns two restaurant icons, Luc and Loulay that place a little France in the heart of Seattle. Here is one of his magical creations that is sure to elevate your cooking game!

Get Recipe

Thai Inspired Fish Cakes

Antoni Porowski

Emmy-winning TV personality Antoni Porowski’s delicious take on Thai fish cakes take your tastebuds on a first-class journey to Thailand right from your dinner table.

Get Recipe