Looking for high-quality protein options with generous amounts of those healthy omega-3 fatty acids? Look no further! Wild Alaska Pollock ranks way up there among fish with the most overall health benefits, especially when it comes to the health of the heart, brain and eyes.
You’ve no doubt come across Wild Alaska Pollock in restaurants. It’s a favorite for fish & chips and fish tacos. Wild Alaska Pollock is affordable, versatile and, most importantly, delicious, making it a great addition to your own kitchen. You have probably noticed it is showing up more and more in your seafood case at the grocery store, ready to thaw and cook!
Here we’re sharing one of our favorite, easy-to-make recipes for this tasty fish: Grilled Parmesan Alaska Pollock Foil Packets, which can be enjoyed in any season. Firing them up on the grill outside is our favorite method, but they also can be made on a grill pan on your stovetop, or in the oven.
Not sure what to make for dinner? This recipe won’t disappoint. Pair the fish with your favorite in-season veggies and you’re good to go!
Grilled Parmesan Alaska Pollock Foil Packets
Image credit: The Wholesome Dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories: 214 kcal
- 2 medium zucchini
- 2 medium-sized yellow summer squash
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/2 teaspoon Italian seasoning
- 1 pound Alaska Pollock fillets, skinless
- 2 tablespoons grated Parmesan
- Preheat grill to 375 degrees F. Lightly oil the grill grates.
- Cut the ends off the zucchinis, then cut the zucchinis in half, lengthwise. Carve the halves into ¼-inch-thin slices, making a half-moon shape as you cut each slice. Repeat with the yellow squash.
- Tear off four pieces of heavy-duty aluminum foil, each piece about 1½ feet long. (Instead of heavy-duty foil, can use a double layer of regular aluminum foil.)
- Divide the zucchini and yellow squash among the pieces of foil, gathering the squash in the middle of each sheet.
- Drizzle total of 1 tablespoon of olive oil over the squash (dividing the oil between the foil packs). Sprinkle the squash with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the Italian seasoning. Use your fingers to lightly toss the vegetables in the seasoning.
- Pat the fish dry. Cut the fillets so that no piece is longer than 5 inches. Divide the fish pieces among the foil packs, placing the fish on top of the squash piles. Brush the fish with remaining 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle Parmesan evenly on top of the fish.
- Bring the longest ends of the foil up over the fish and roll ends together. Then roll the short ends in, making sealed packets.
- Place the packets on the grill over indirect heat. Grill for 15-17 minutes, until fish temperature is 145 degrees.
- Let the fish packs cool for 5 minutes before serving.
Note: If making in the oven, preheat to 375 degrees. Place the prepared foil packets on a baking sheet and bake the packets for 15-17 minutes, as in recipe above. Let cool and serve.