Thai Pesto 'n Alaska Pollock Sandwich

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Thai Pesto 'n Alaska Pollock Sandwich

Serves: 24


	Ingredients Pesto 2 oz fresh basil leaves 4 oz fresh cilantro 2 oz fresh parsley 2 oz fresh mint leaves 1-1/2 oz minced fresh ginger 2 cloves minced garlic 1 oz macadamia nuts or walnuts 2 oz grated parmesan cheese 4 oz olive oil Sandwich 24 (4 oz each) Alaska Pollock Fillets, thawed if necessary Salt and pepper, as needed Chili pepper, as needed 24 (5-inch) Italian, French or Kaiser rolls, split and toasted 48 slices paper-thin red onion slices, if desired 48 slices grilled Dole pineapple slices

Method

Prepare pesto: Combine basil, cilantro, parsley, mint, ginger, garlic and nuts in food processor. Pulse until leaves are minced. Add cheese and pulse additional 5 seconds.

Pour oil into processor bowl in slow stream while processor is running; until paste is formed. Cover and refrigerate until ready to use.

For each serving, spread 1 tablespoon pesto on cut sides of a roll. Split fillets into 2 portions. Season with salt, pepper and chili powder. Pan fry pollock in 1 teaspoon oil until golden. Transfer to roll bottom.

Top pollock with 2 slices of onion, if desired, 2 slices of pineapple and bun.

Recipe and Photo Courtesy of The Alaska Seafood Marketing Institute.