Naan Better Wild Alaskan Pollock


12 (4-ounce) Redi Grilled
Pollock Portions
2 Serrano chiles, stemmed
1 cup parsley sprigs
1 cup cilantro leaves
4 garlic cloves
1 tablespoon Kosher Salt
2 teaspoons caraway
1 teaspoon cumin, ground
3/4 cup extra virgin olive oil
12 pieces pita or Lavash
6 tomatoes, chopped
2 English cucumbers, thinly sliced
6 cups Romaine lettuce, shredded
3 cups yogurt

To make the zhug, combine chilies, parsley, cilantro, garlic, salt, cardamom, caraway and cumin in a food processor; pulse into a coarse paste. Pulse in olive oil. To serve, top lavash or pita with tilapia, tomatoes, cucumber and lettuce. Serve with 2 tablespoons zhug and 1/4 cup yogurt.

Recipe courtesy of Trident Seafoods,


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