INGREDIENTS:Pesto:
2 oz. fresh basil leaves
4 oz. fresh cilantro
2 oz. fresh parsley
2 oz. fresh mint leaves
¼ cup minced fresh ginger
2 cloves minced garlic
¼ cup macadamia nuts or walnuts
½ cup grated Parmesan cheese
½ cup olive oil
Sandwich:
24 Alaska Pollock fillets, thawed if necessary (6 lbs.)
as needed, salt and pepper
as needed, chili powder
24 5-inch Italian, French or Kaiser rolls, split and toasted
48 slices paper-thin red onion
48 sliced grilled Dole pineapple slices DIRECTIONS:Prepare Pesto: Combine basil, cilantro, parsley, mint, ginger, garlic and nuts in food processor. Pulse until leaves are minced. Add cheese and puree additional 5 seconds. Pour oil into processor bowl in slow stream while processor is running, until paste is formed. Cover and refrigerate until ready to use.
For each serving: Spread 1 Tbsp. pesto on cut sides of a roll. Split fillets into 2 portions. Season with salt, pepper and chili powder. Pan fry pollock in one tsp. oil until golden. Transfer to roll bottom. Top pollock with two slices of onion, 2 slices of pineapple and bun. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
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