YIELD: 1 serving
1 cup brown rice, cooked
3 (1 oz.) breaded, frozen pollock nuggets, cooked
½ cup pineapple roasted vegetables (recipe follows)
2 oz. prepared zesty orange sauce
1. Start with rice. Add 3 pollock nuggets. Top with ½ cup roasted vegetables. Drizzle with 2 oz. zesty orange sauce.
For the Pineapple Roasted Vegetables: Combine 1 ½ cups yellow onion, chopped in ½” dice, 1 ½ cups green peppers, chopped in ½” dice, 1 cup pineapple tidbits, 1 Tbsps. olive oil/canola blend. Combine vegetables, pineapple and oil in an even layer on parchment-lined sheet pans. Roast in 400°F conventional oven for 6-10 minutes or until vegetables are tender and slightly caramelized. Stir vegetables to promote even cooking.
Photo and recipe: Sodexo/Alaska Seafood Marketing Institute