Grilled Wild Alaska Pollock with Beet Taramasalata
11 minutes SERVES 12 servings
Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce
12 servings
Ingredients
Kimchi Cheese Sauce
12 teaspoons Butter
1 Cup Flour
48 Ounces Milk
3 Cups Sharp Cheddar Cheese (Shredded)
1 Cup Kimchi (chopped)
24 Ounces Tortilla Chips
3 Cups Black Beans - Whole
12 Pieces Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, Boneless 427166
12 Each Radish, thinly sliced
12 Each Scallions, thinly sliced
Korean Pepper
Cilantro, chopped
Directions
Prepare Cheese Sauce: make a roux with the butter and flour, whisk in milk. Stir in cheddar and kimchi and season.
For each individual baking dish (or cast-iron skillet): Place 3 oz layer of tortilla chips. Continue layering with 1 oz beans, 1/4 oz radishes, 1/4 oz scallions.
Add 1.5 oz fish and ladle hot kimchi cheese sauce over top. Garnish with Korean pepper and cilantro. Serve.
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