The sixth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.Read More
This beauty is from our very own Ann Cook!
Though pollock is often breaded, battered, and fried, we prefer healthier approaches which also happen to bring out the flavor of the fish more. You can bake, broil, sauté, or stream pollock. Season with fennel and lemon, and serve with a side dish of roasted or steamed vegetables from our fellow market vendors. For a simple yet substantial main course, try this Baked Pollock recipe from Food.com.Read More