Crusted Pollock and Ratatouille
About this Recipe
Inspired by rustic French cuisine, this dish is a celebration of big flavor. Rub pollock in a smoky, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzlin’ hot plancha grill surface. The intense heat helps to create a beautiful sear and flavor crust on the outside, with a flaky and moist center. Serve alongside a robust grilled ratatouille of squash, eggplant, bell pepper and tomatoes.
Crusted Pollock and Ratatouille
Directions
- Place all of the vegetables, except tomatoes, in large bowl with 3 tablespoons olive oil; toss gently to coat. Sprinkle vegetables with 1 tablespoon Basque Rub and sea salt; toss gently to coat. Set aside. Place 3/4 cup of the tomatoes in blender container; cover. Blend until smooth. Set aside.
- Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil. Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally. Add the pureed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through. Remove vegetables from plancha. Keep warm. Reduce heat to medium.
- Season both sides of fish with remaining 1 tablespoon Basque Rub. Brush plancha lightly with more oil. Place fish on plancha. Cook fish on both sides until fish is lightly charred and flakes easily with a fork, about 10 minutes per inch of thickness.
- Serve fish with plancha grilled vegetables. Garnish with parsley.
Ingredients
- 2 tbsp Basque-Inspired Rub with Espelette Pepper, divided
- 2 cups eggplant, diced 1/2 in
- 3 tbsp oil, olive, extra virgin, plus additional for brushing plancha
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 6 4 oz pollock, fillet(s)
- 1 cup Peak Fresh Produce® Pepper(s), Red Bell, diced, 1/2 in
- 1/2 tsp McCormick Gourmet™ Collection Sicilian Sea Salt
- 1 1/2 cups tomato(es), plum, diced
- 1/2 cup Peak Fresh Produce® Yellow Squash, diced
- 1/2 cup Peak Fresh Produce® Zucchini, diced
Basque-Inspired Rub with Espelette Pepper
Directions
- Mix all ingredients in small bowl until well blended.
- Store in tightly covered jar in cool, dry place.
Ingredients
- 2 tbsp piment d'Espelette, (Espelette pepper powder)
- 2 tsp McCormick Gourmet™ Organic Italian Seasoning
- 1 tsp McCormick Gourmet™ Onion Powder, California
- 1/2 tsp McCormick Gourmet™ Collection Sicilian Sea Salt