- 1 pound Alaska pollock
- 3/4 cup green salsa
Refried Black Beans:
- 1 tsp. canola oil
- 1/4 tsp. fresh garlic paste
- 1/2 tsp. cumin
- 1 cup canned black beans, low sodium, drained
- 1/4 cup water
Pickled Red Onions:
- 4 ounces red onion, julienne
- 1/2 cup apple cider vinegar (or more to cover onions)
- 1/2 tsp. sugar
- 1/2 tsp. salt
4 Bolillo-style buns, whole grain rich
1 small avocado, cut in slices
1 cup iceberg lettuce, finely shredded
Preheat oven to 400oF. Rinse any ice glaze from frozen Alaska pollock, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Pour any liquid off. Pour salsa over cooked fish and break up until salsa is evenly distributed, keeping fish chunky. Keep warm.
Heat small saucepan over medium heat; add canola oil and garlic paste. Cook garlic 1 minute, then stir in cumin. Add beans and water; bring to simmer. Cook 3 minutes. Blend with an immersion (or blender) into coarse puree. Keep warm.
Combine red onions, cider vinegar, sugar and salt in a container; stir until sugar dissolves. Press onions down into brine. (Add more vinegar if the onions are not submerged.) Refrigerate at least 30 minutes, or up to 5 days.
Split bun in half. Spread 1/4 cup beans on cut side of bottom bun. Top with 1/4 cup lettuce, 2 tablespoons pickled onions, and 1/4 of fish and avocado slices. Add bun top.
Wine Pairing: H3 Chardonnay
This elegant, medium-bodied Chardonnay opens with aromas of spiced pear and freshly sliced apples with notes of blossoms and honey. Hints of toasty coconut join flavors of white orchard fruits, pineapple, grapefruit and sweet oak, ending with lengthy finish of creamy vanilla.The tartness of this dish makes the perfect pairing with this H3 Chardonnay, as the oak and creamy vanilla flavors smooth out the sharp lemon taste and enhances the flavor.