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Alaska Pollock With Black Bean Compote

4 (4-6-oz.) pollock fillets
4 teaspoons 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 tablespoons 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. Serving Size: 4

Pollock with Three Pepper Salsa

1/2 cup tequila
1 fresh lemon (juice and peel reserved), juiced and peeled
1 large clove garlic, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
8 (3-oz ea) pollock fillets, (please see below)

Combine tequila, juice and peel of lemon and lime, garlic, oil and pepper; marinate pollock one hour. Remove pollock from marinade; drain. Charbroil allowing about 10 minutes per ich of thickness measured at its thickest part or until fish flakes when tested with a fork. Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream. Makes 4 servings.

Three Pepper Salsa: Combine 1 each roasted, peeled and diced small green and red pepper; 1 fresh jalapeño, seeded and chopped; 3 fresh tomatillo chopped; 1 teaspoon fresh chopped cilantro; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; 1 tablespoon minced green onion and 1/4 teaspoon salt. Makes about 1-1/3 cups
Serving Size: 4

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