Have you ever made something that was so pretty that you almost didn’t want to eat it?
As decadent as this dish may look, it was the easiest thing to throw together! Seared Alaskan Pollock in a buttery white wine sauce with heirloom cherry tomatoes, served over rice.
A lot of people don’t think of tomatoes when they’re thinking about making fish, but the flavors go so well together! The acidity of the tomatoes paired with a nice white fish are just right. Any time I sauté tomatoes I always deglaze the pan with chardonnay. It gives it a nice oaky finish and makes the tomatoes extra shiny!
The bottle of wine in this picture, California Roots Chardonnay, is from Target – and it’s $5.00! Seriously. Cheap wines can be bad, really bad. But not always! I grab this brand when I know I’ll be cooking with the wine, since it’s a good value. It’s not bad to drink either!
It’s not an overly oaky, deep chardonnay – so if that’s your thing it may not be for you. But if you don’t mind a value bottle of wine every once in a while, mostly for dual purpose, run to Target!
For this recipe, you’ll need:
- 2 4 oz fillets of Alaskan Pollock (any white fish will work)
- tri-colored tomatoes (I used Pure Flavor’s Sangria Tomato Medley)
- chardonnay
- extra virgin olive oil
- chicken broth
- butter
- chili powder
- garlic powder
- salt/pepper
- Start with building the seasoning for your fish – combine the chili powder, garlic powder, salt, and pepper and rub on either side of the pollock fillets.
- Warm the olive oil in a skillet over medium heat. Add the chicken broth and tomatoes, cooking for a few minutes (just until the tomatoes start to soften).
- Add the chardonnay to the pan to deglaze. Allow it to cook off for a minute or so.
- Add the pollock fillets to the pan, cooking for about 3-5 minutes per side depending on the thickness of the fillets.
- Serve fish over rice and top with tomatoes and wine sauce.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Alaskan Pollock in Tomato and Wine Sauce
Ingredients
Fish
- 2 Alaskan Pollock Fillets 4 oz each
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1 tsp Kosher Salt
- 1/4 tsp Fresh Cracked Pepper
Wine Sauce
- 1 tsp Extra Virgin Olive Oil
- 1 tbsp Butter
- 1/4 cup Chicken Broth
- 4 oz Tri-Colored Grape Tomatoes whole
- 1/4 cup Chardonnay
Instructions
- Start with building the seasoning for your fish - combine the chili powder, garlic powder, salt, and pepper and rub on either side of the pollock fillets.
- Warm the olive oil and butter in a skillet over medium heat.
- Add the chicken broth and tomatoes, cooking for a few minutes (just until the tomatoes start to soften).
- Add the chardonnay to the pan to deglaze. Allow it to cook off for a minute or so.
- Add the pollock fillets to the pan, cooking for about 3-5 minutes per side depending on the thickness of the fillets.
- Serve fish over rice and top with tomatoes and wine sauce.
