Prep: 10 Mins Cook: 20 Mins

Alaska Pollock With Black Bean Compote


  • 4 (4-6-oz.) pollock fillets
  • 4 tsps. olive oil, divided
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 1 can (15-oz.) black beans, rinsed and drained
  • 1 can (14.5-oz.) diced tomatoes
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 tbls. fresh lime juice


Season pollock fillets to taste with salt and pepper.

In large, heavy or non-stick skillet, heat 3 teaspoons oil over medium-high heat. Cook pollock in oil about 2 minutes per side or until fish just flakes when tested with a fork. Remove from skillet; keep warm. In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft. Stir in cumin, cook 1 minute. Add beans, tomatoes and chiles. Cover and cook over low heat 10 minutes. Stir in lime juice and season to taste. Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.

Recipe and photo courtesy of Alaska Seafood Marketing Institute
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