YIELD: 4 servings 2 lbs. Atlantic pollock fillets, skin off 4-5 Tbsps. olive oil 1 Tbsp. unsalted butter sea salt and fresh ground pepper, to taste 3 cups fresh mushrooms such as shiitakes, oyster or Hon Shimaji 1 whole garlic clove 3 Tbsps. white wine 2 Tbs. finely chopped chives, thyme & parsley 1Ž2 cup fresh peas 3 cups cooked quinoa For the Citrus Vinaigrette: juice and zest of 2 lemons juice and zest of 1 orange juice of 2 limes 1 cup olive ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.