Bronzed Alaska Pollock
2-6oz. Alaskan Pollock Fillets - skinless
2 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic¨
1 tablespoon Olive Oil
1/2 cup Fetzer Sundial Chardonnay
Season both sides of the Alaskan Pollock with the Blackened Redfish Magic. Heat a large skillet on high heat and add the oil. Place the Alaskan Pollock fillets in the hot skillet and blacken for three minutes per side. Add the wine and simmer until wine has evaporated. Serve immediately.
|
