Pollock with Creamy Marinara

Name: Pollock with Creamy Marinara
Yield: 24 10-oz. portions
Ingredients: 9

Servings

24 10-oz. portions

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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