Wild Alaska Pollock Mezze Platter

Name: Wild Alaska Pollock Mezze Platter | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 24 pieces; Wild Alaska Cod Pre-Cut 1.5-2.1 oz; 4 Medium Eggplants; Extra Virgin Olive Oil; Salt & Pepper; 1 1/2 Cups Greek Yogurt (Plain); 2 Cloves Garlic, finely minced; 2 Cups Tomatoes (Diced); 1/2 Cup Fresh Mint, chopped; 1 Cup Kalamata Olives, chopped; Fry Batter; Za'atar Spice Mix; Lemon Wedges

12 servings

Ingredients

24 pieces Wild Alaska Cod Pre-Cut 1.5-2.1 oz
4 Medium Eggplants
Extra Virgin Olive Oil
Salt & Pepper
1 1/2 Cups Greek Yogurt (Plain)
2 Cloves Garlic, finely minced
2 Cups Tomatoes (Diced)
1/2 Cup Fresh Mint, chopped
1 Cup Kalamata Olives, chopped
Fry Batter
Za'atar Spice Mix
Lemon Wedges

Directions

Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through.
Combine yogurt, garlic, salt and pepper and 1/4 cup olive oil. Combine tomatoes, olives, mint and 1/2 cup olive oil. Season.
Heat oil to 350°F. Batter and fry each piece of Pre-Cut wild Alaska pollock.
Spread 2 tablespoons yogurt sauce onto each plate, and top with eggplant and Alaskan pollock. Sprinkle with mint and za’atar and serve with lemon wedges.