Baked Potato Crunch Pollock w/ Grilled Asparagus + Lemon-Mustard Vinaigrette

Baked Potato Crunch Pollock w/ Grilled Asparagus + Lemon-Mustard Vinaigrette

  • Pollock
  • Lodging
  • Casual Dine/FSR
  • Entree
  • Oven Ready
  • Flavor Profile:
  • Complexity: Easy
  • Dietary Concerns: Gluten

Serving Size:   One 3.6 oz portion & 3 oz Vegetable

Prep Time:  15 minutes

Actual Time:  30 Minutes


Yield: 12 Servings
  • 12 ea
    3.6 oz. Potato Crunch Alaskan Pollock
  • 1 ½ lbs
    Asparagus Spears, bottoms trimmed and peeled
  • 4 tsp
    Lemon Zest
  • 4 tbsp
    Lemon Juice
  • 2 tbsp
    Grain Mustard
  • 10 tbsp
    Olive Oil
  • ¼ cup
    Fresh Parley, minced
  • Salt & Pepper to Taste


  1. Cook the Pollock per the package instructions.
  2. Meanwhile, preheat your grill to a medium-high setting. Wipe the grates of the grill clean with a towel dipped in a small amount of olive oil.
  3. Toss the prepared asparagus with 2 tbsp of the olive oil. Season to taste with salt and pepper.
  4. Grill the asparagus for approximately 3 minutes total until charred and slightly tender to the bite.
  5. While the asparagus is cooking prepare the vinaigrette. Whisk the lemon zest, juice and grain mustard together in a bowl. While whisking gently drizzle in the remaining 4 tbsp of olive oil to create a basic vinaigrette.
  6. To finish the dish place approximately 5-6 spears or 3 ounces of asparagus in the center of the plate. Top with a fully cooked portion of Pollock. Drizzle approximately 2 tbsp of vinaigrette over the cooked Pollock and asparagus.

Pairing Suggestions

Pair with lentils or brown rice to help create an even more robust offering. A lemon caper sauce can also create a more unique flavor and specialized offering. 

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