YIELD: 4 servings
2 lbs. Atlantic pollock fillets, skin off
4-5 Tbsps. olive oil
1 Tbsp. unsalted butter
sea salt and fresh ground pepper, to taste
3 cups fresh mushrooms such as shiitakes, oyster or Hon Shimaji
1 whole garlic clove
3 Tbsps. white wine
2 Tbs. finely chopped chives, thyme & parsley
1Ž2 cup fresh peas
3 cups cooked quinoa
For the Citrus Vinaigrette:
juice and zest of 2 lemons
juice and zest of 1 orange
juice of 2 limes
1 cup olive oil
1 tsp. honey
1 Tsp. Dijon mustard
Salt and pepper, to taste
1. Preheat oven to 350°F. Cut the fillets in same size portions, Season with salt & pepper.
2. Pre-heat a heavy iron cast iron skillet at high heat, drizzle some oil, place the fish at and lower the heat to medium. Cook for 3-5 minutes or until golden brown. Flip and transfer the pan to the preheated oven and cook for about 4-5 minutes. The fish should be just cooked through. Reserve the fish and keep warm.
3. For the mushrooms: slice and trim the mushrooms. In a very hot sauté pan, add some olive oil or canola and cook the chopped garlic clove for 10 seconds, then add the mushrooms and cook for 3-4 minutes or golden brown, add the wine, season with salt, pepper and chopped herbs. Add the cooked quinoa, the peas and cook for another 3 minutes, check seasoning again. Keep warm.
4. For the citrus vinaigrette: In a shallow bowl place all the ingredients but the oil. Whisk in the oil very slow. Add salt and pepper and serve over fish.
Photo: Gulf of Maine Research Institute Recipe: Chef Mitchell M. Kaldrovich, Sea Glass Restaurant, Inn by the Sea, Cape Elizabeth, ME.