Pollock with Potato Crunch


Makes 24 10-oz. portions.
Pollock with Potato Crunch


  • 2 Tbsp. GFS Pan Coating Spray
  • 24 ct. Potato Pollock, 3.6 oz., thawed
  • 4½ lb. Cooked Quinoa
  • 3 lb. Rainbow Kale Salad Blend
  • ¼ c. Trade East No Salt Garlic Herb Seasoning
  • to taste GFS Iodized Salt
  • to taste Trade East Ground Black Pepper
  • 24 fl. oz. Alfredo Sauce, 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 12 minutes in a preheated 350°F convection oven or until done. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds.

2.  Spray a heated flat griddle with cooking spray. Add 3 oz. quinoa and 2 oz. rainbow kale salad blend, keeping separate. Cook until warmed. Sprinkle with ¼ tsp. garlic herb seasoning, salt and black pepper.

3. Place the quinoa in the center of a warm serving plate. Make a well in the quinoa and add the kale salad blend. Place the pollock on top of the quinoa and kale salad blend. Ladle 1 fl. oz. of warmed Alfredo sauce across the pollock.

Nutritional Info (per serving)

Calories 280

Fat: 12.5 g.

Saturated Fat: 3.5 g.

Trans Fat: 0 g.

Sodium: 451 mg.

Carbohydrates: 24 g.

Protein: 20 g.

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