Recipes Pollack

Pollack with Cucumber Sauce (serves 4)

Ingredients:
1 small cucumber
salt
5 medium-size radishes
1 tablespoon all-purpose flour
1/4 teaspoon coarsely ground black pepper
1 pollack fillet, cut into 4 pieces
1 tablespoon salad oil
3 tablespoons mayonnaise
1 teaspoon white wine vinegar

Directions:
Cut cucumber lengthwise in half; with tip of spoon, scrape out seeds. Coarsely chop unpeeled cucumber and place in medium bowl; toss with 1/2 teaspoon salt; set aside. Coarsely chop radishes; set aside.
On waxed paper, combine flour, pepper, and 1/4 teaspoon salt. Dip each piece of pollack fillet in flour mixture to coat. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook cod 10 minutes, turning fish once, until fish flakes easily when tested with a fork.
With hand, squeeze cucumber to remove excess liquid. Into bowl with cucumber, stir radishes, mayonnaise, and white wine vinegar. Place pollack on 4 dinner plates; top with cucumber sauce.

Lemon-Thyme Pollack (serves 4)

Ingredients:
2 large lemons
2 tablespoons all-purpose flour
2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves
1 pollack fillet, cut into 4 pieces
2 tablespoons margarine or butter

Directions:
Grate peel from 1 lemon; cut remaining lemon into wedges. On waxed paper, combine flour, thyme, grated lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Dip each piece of pollack in flour mixture to coat.
In nonstick 12-inch skillet, heat margarine or butter over medium-high heat. Add pollack and cook 10 minutes, turning once, until fish flakes easily when tested with a fork. Serve pollack with lemon wedges.