Pollock with Creamy Marinara
Servings
24 10-oz. portions
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Ingredients
- 2 Tbsp. GFS Pan Coating Spray
- 24 ct. Pollock Loins, 3 oz., thawed
- ¼ c. Trade East No Salt Garlic Herb Seasoning
- 3 lb. Markon Ready-Set-Serve Broccoli Florets, blanched
- 4½ lb. Cooked Couscous
- to taste GFS Iodized Salt
- to taste Trade East Ground Black Pepper
- ¼ c. Markon Italian Parsley, chopped
- 36 oz. Recipe: Alfredo Marinara, warmed
Recipe Preparation
1. Lightly spray a parchment-lined sheet pan or tray with cooking spray. Place the pollock, side by side, about an inch apart. Cook for 10 minutes in a preheated 350°F convection oven or until done.
2. Spray a heated nonstick sauté pan with cooking spray. Add 2 oz. blanched broccoli florets and 3 oz. couscous. Toss over medium heat until warm. Season to taste with salt and black pepper. Add ½ tsp. parsley and blend.
3. Spoon the couscous and broccoli onto the center of a warm serving plate. Place one piece of pollock on top. Ladle 1½ fl. oz. of warmed Alfredo marinara over the pollock.
Nutritional Info (per serving)
Calories: 303
Fat: 11 g.
Saturated Fat: 2.5 g.
Trans Fat: 0 g.
Sodium: 325 mg.
Carbohydrates: 28 g.
Protein: 23 g.
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