Caribbean Spiced Pollack

**Cascars** · 23-10-2006, 16:04

Fillet the Pollack (or Cod). Cut the fillets into strips about an inch wide and a couple of inches long.
Sprinkle both sides with some Caribbean Fish seasoning or spice and leave for a couple of hours. Either barbecue for 5 minutes or cook in the oven on 180 deg for about 15 minutes.
Serve with fresh salad.

**woodsy** · 24-10-2006, 14:28

i find that fresh pollack and cod need to be left in a cold place for a day or two to lose some of the wetness.

**Salar** · 24-10-2006, 21:16

Originally Posted by cascars

Fillet the Pollack (or Cod). Cut the fillets into strips about an inch wide and a couple of inches long.
Sprinkle both sides with some Caribbean Fish seasoning or spice and leave for a couple of hours. Either barbecue for 5 minutes or cook in the oven on 180 deg for about 15 minutes.
Serve with fresh salad.

Or heat a frying pan very hot with a bit of oil, then fry each side - Blackened Fish. Works with mackeral too, and this recipe is great if you don't like mackeral usually as the spiciness takes away the oily taste.

**hairy beast** · 04-11-2006, 13:07

have eaten and prepared most fish from England to South Africa and the one fish i can not get away with is pollock, have fried, boiled, steamed, curried etc pollock and i can still taste the iodine and the meat always seems weak. Will give this one a try sometime. where am i going wrong with pollock.

**Cascars** · 04-11-2006, 13:51

Originally Posted by hairy beast

have eaten and prepared most fish from England to South Africa and the one fish i can not get away with is pollock, have fried, boiled, steamed, curried etc pollock and i can still taste the iodine and the meat always seems weak. Will give this one a try sometime. where am i going wrong with pollock.

I have always filleted and then frozen it before eating it later, Whether that makes a difference I dont know but both I and my mother in law prefer it to cod, mind you I am often tempted to marinate hers in something a bit more nasty than spices

**hairy beast** · 04-11-2006, 19:29

cheers cascars, next time i get some i will freeze it first, for most fish i always think they taste better before freezing, maybe pollock is the exception. You must love your mother in law if you want to give her something special.