Cooking the Gourmet Way With Wild Alaska Pollock

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If you run down a list of the Alaska seafood species, the name 'pollock' likely will not jump out at you. Alaska King Crab, Chinook salmon and halibut are always grabbing the spotlight, and rightfully so. They are considered the world's best seafood species for a reason. Pollock is the most abundant of the Alaska seafood species and gets the rap of something which is more 'assembly line' than 'one in a million.'

While that may be true in some ways, you can certainly cook the gourmet way and impress with fresh pollock when you handle it properly. You simply treat it like you would any other firm whitefish. Once you get the hang of a few dishes, you are going to love using fresh pollock in your dinner preparations. Here are a few ideas.

Caribbean Fish Salad: What could be healthier than a leafy green salad with grilled fish and a fruit dressing? As any nutritionist will tell you, it rarely gets any better than this dish. Lightly glaze a piece of fresh pollock (one per diner) and set on the grill with the skin side down. Salt and pepper will bring out its natural flavors. Meanwhile, prep your salad with arugula and spinach. The ideal dressing is made with olive oil, rice vinegar, chopped mandarin oranges and pineapple chunks. Fresh basil helps the citrus flavors even further. Once you add the dressing to the salad, slice avocado and place around the greens. When the fish is done, place on top of the salad and serve.

Pollock Fajitas: If you want to create a sensation at dinnertime but don't want to spend a lot of money doing so, Pollock Fajitas is the dish to make. The quality of the ingredients will make or break fajitas, so start with the freshest filets, avocadoes, tortillas, onions and peppers. As for preparation, keep it simple. The best Southwestern chefs go easy on the fish itself, saut

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