Wild Alaska Pollock Tostada

Name: Wild Alaska Pollock Tostada | Foodservice Recipes | Trident Seafoods
Yield: 24 servings servings
Ingredients: 1-1/2 Cups Red Onions (Thinly Sliced); 1-1/2 Cups Green Olives, sliced; 6 Cups Cheddar Cheese (Grated); 3 Cups Salsa (Medium); 4 teaspoons Ground Cumin; 2 teaspoon Chili Powder; 2 teaspoon Salt; 1/2 teaspoon Cayenne Pepper; 6 lb Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055; 24 Medium Flour Tortillas; A; s needed, oil; 1 teaspoon Black Pepper; 9 Quarts Lettuce (shredded); 2 Quarts Tomato (Large, Chopped); 3 Cups Green Bell Peppers (Seeded and chopped)

24 servings servings

Ingredients

1-1/2 Cups Red Onions (Thinly Sliced)
1-1/2 Cups Green Olives, sliced
6 Cups Cheddar Cheese (Grated)
3 Cups Salsa (Medium)

Spice Mixture

4 teaspoons Ground Cumin
2 teaspoon Chili Powder
2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
6 lb Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless, Shatterpack 413055
24 Medium Flour Tortillas
As needed, oil
1 teaspoon Black Pepper
9 Quarts Lettuce (shredded)
2 Quarts Tomato (Large, Chopped)
3 Cups Green Bell Peppers (Seeded and chopped)

Directions

1. Sprinkle pollock with Spice Mixture. 2. Place pollock on a greased sheet pan. Broil 5 minutes, or until pollock flakes when tested with a fork. 3. Meanwhile, fry tortillas in oil until golden brown and crisp. 4. To serve: Place one tortilla on each serving plate. Top with 1-1/2 cups lettuce 1/3 cup tomatoes, 2 Tablespoons peppers, 1 Tablespoon onions and 1 Tablespoon olives. Top with 3.5 oz. cooked pollock, sprinkle with 1/4 cup cheese and top with 2 Tablespoons salsa. 5. Serve at once.