最後更新於5月 26, 2025

SALT & PEPPER POLLOCK FILLETS WITH QUINOA & AVOCADO SALAD食譜

由 Aussie Meat
How To Prepare Salt & Pepper Pollock Fillets with Quinoa & Avocado Salad?

Product(s):

OCEAN CATCH PREMIUM PHILLIPS SALT & PEPPER BREADED POLLOCK FILLETS (2 WHOLE FILLETS, 340G) | NEW

Preparation Time: 10 mins / Cook Time: 30 mins / Serving: 2

Ingredients:

1 x OCEAN CATCH PREMIUM PHILLIPS SALT & PEPPER BREADED POLLOCK FILLETS (2 WHOLE FILLETS, 340G) | NEW
250g butternut squash, chopped into small chunks
2 tbsp olive oil or rapeseed oil
120g pack thin-stemmed broccoli, cut into small pieces
250g pouch cooked quinoa
small handful coriander, leaves picked and chopped
small handful mint, leaves picked and chopped
4 spring onions, finely sliced on an angle
50g pomegranate seeds
20g pistachios, roughly chopped
1 small ripe avocado
juice ½ lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves

For the dressing
1 tbsp tahini
½ small ripe avocado, stoned, peeled and roughly chopped
small handful coriander, leaves picked
small handful mint, leaves picked
zest and juice ½ lemon
2 tsp clear honey or maple syrup

Method:

Cook the SALT & PEPPER POLLOCK FILLETS following the directions on the packaging for your cooking method whilst preparing the simple quinoa & avocado salad..
1. Heat oven to 200C/180C fan/gas 6 & line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil & season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end & drizzle with 1 tsp oil. Season & roast for 10 mins more.
2. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water & a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
3. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds & pistachios. Add the remaining 1 tbsp oil, season & toss everything together. Add the roasted veg too.
4. Divide the salad between two plates & drizzle over the dressing. Halve the avocado &remove the stone, then slide a dessert spoon between the skin & flesh to remove it in one piece. Place on a chopping board, rounded side up, & thinly slice. Squeeze over the lemon juice, then slide a knife underneath & lift half the avocado onto each salad. Top with the sprouts & grind over a little pepper, if you like.
5. Serve with the Salt & Pepper Pollock Fish Fillets.


準備時間:
10分鐘

烹調時間:
30分鐘

總耗時:
40分鐘

供食用:
2人份

材料

  • 1 x OCEAN CATCH PREMIUM PHILLIPS SALT and PEPPER BREADED POLLOCK FILLETS
  • 250g butternut squash, chopped into small chunks
  • 2 tbsp olive oil or rapeseed oil
  • 120g pack thin-stemmed broccoli, cut into small pieces
  • 250g pouch cooked quinoa
  • small handful coriander, leaves picked and chopped
  • small handful mint, leaves picked and chopped
  • 4 spring onions, finely sliced on an angle
  • 50g pomegranate seeds
  • 20g pistachios, roughly chopped
  • 1 small ripe avocado
  • juice lemon
  • handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
  • 1 tbsp tahini
  • ½ small ripe avocado, stoned, peeled and roughly chopped
  • small handful coriander, leaves picked
  • small handful mint, leaves picked
  • zest and juice ½ lemon
  • 2 tsp clear honey or maple syrup

製作說明

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
  2. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
  3. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
  4. Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
  5. Serve with the Salt and Pepper Pollock Fish Fillets.

Aussie Meat
Aussie Meat

作者

Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.