This post is brought to you in partnership with the Alaska Seafood Marketing Institute.
A complete meal in a bowl! Start with a scoop of quinoa topped with a rainbow of colorful vegetables, and then finish it off with a spice-rubbed fillet of Alaska pollock.
Don’t forget the generous drizzle of creamy lime dressing – it’s what brings the whole bowl together. Life is good.
What Is Alaska Pollock?
Alaska pollock is a white-fleshed fish and a member of the cod family. The fillets are very tender and have a mild flavor, which makes it a great choice for pairing with vibrant flavors like the tangy dressing and chili spice rub in this recipe. This fish is also low in fat and a great source of protein.
Note that Alaska pollock is different than Atlantic pollock (which is oilier), so the two should not be substituted for each other.
A Blueprint for a Healthy Meal
Use this recipe as a blueprint and switch up the grains or vegetables with the season. You can also save time by prepping the quinoa, vegetables, and the dressing ahead of time. All that’s left to do is assemble the bowls and quickly broil the fish. Dinner is served!
Alaska pollock bowls are also a fantastic dish for families with younger children since you can mix and match each bowl to suit the tastes of each person -- or arrange components on a plate if your child is in a phase where "foods shall not touch!" The mild flavor of the fish is a sure win with kids of every age.
Recommended Wine Pairing
Serve these Wild Alaska Pollock Rainbow Bowls with a crisp, cool glass of Columbia Valley Pinot Gris.
Can't Find Pollock?
If you're having trouble finding pollock, try cod instead! It has a similar flavor and texture, and cooks the same way.
More Great Fish Recipes to Try!
- Alaska Rockfish with Turmeric Cauliflower Steaks and Curry Butter
- Moroccan-Spiced Wild Alaskan Salmon
- Wild Alaskan Salmon and Egg Breakfast Tacos
Wild Alaska Pollock Rainbow Bowl with Creamy Green Dressing
- For the dressing
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1/8 teaspoon salt
- Pinch of black pepper
- 3 tablespoons water
- 1 cup packed fresh spinach leaves
- 1/3 cup olive oil
- For the quinoa
- 1 tablespoon olive oil
- 1 cup quinoa (any variety)
- 2 cups chicken stock or water
- 1/4 teaspoon salt, or to taste
- For the vegetables
- 1/2 pound sugar snap peas, sliced in half on the diagonal
- 12 cherry tomatoes, halved
- 8 radishes, thinly sliced
- 1/2 cup cilantro leaves
- 2 avocados, sliced
- For the fish
- 4 (6-ounce) Alaska pollock fillets
- 2 tablespoons olive oil
- 1 to 2 teaspoons ancho chili powder, to taste
- 1/4 to 1/2 teaspoon salt
- Fresh ground black pepper
- 1 lime, cut into 4 wedges
Preheat the broiler:
Set an oven rack 4 inches below the broiler and heat the broiler to high. Line a baking sheet with foil and spray it with non-stick spray. (Or use non-stick foil.)
Make the dressing:
In a blender, combine the mayonnaise, yogurt, lime juice, honey, salt, pepper, water and spinach leaves. Puree until smooth. With the blender on, gradually add the oil. Taste and add more salt and pepper, if you like.
Toast and cook the quinoa:
In a saucepan over medium-high heat, heat the oil. Add the quinoa. Stir for 5 to 6 minutes, or until the quinoa pops and sizzles and smells toasty.
Add the stock or water and 1/4 teaspoon of salt, and bring to a boil. Adjust the heat to a simmer, cover the pot, and cook for 15 minutes, or until the water is absorbed and the grains are tender. Fluff with a fork and keep warm.
Cook the snap peas:
Bring a saucepan of salted water to a boil. Add the snap peas and cook for 2 minutes. Drain in a colander and transfer to a plate.
Cook the fish:
Place the Alaska pollock fillets on the baking sheet and brush with oil. Sprinkle with the chili powder, salt, and pepper, and use your fingers to gently rub the spices into the fish. Squeeze a wedge of lime over each fillet.
Broil for 5 to 7 minutes, or until the fish is lightly browned and cooked through. Cover loosely with foil and let the fish rest for 5 minutes.
Assemble the bowls:
Divide the quinoa between four bowls. Arrange the snap peas, tomatoes, radishes, cilantro and sliced avocado over top. Place the Alaska pollock on top and drizzle with the dressing. Serve with extra dressing on the side.