Southern Rub Pollock Fillets, BBQ Hot Baked Beetroot, Sunflower Seed & Yogurt Salad by Alyn Williams

Alaska Seafood

Southern Rub Pollock Fillets, BBQ Hot Baked Beetroot, Sunflower Seed & Yogurt Salad by Alyn Williams

PREP TIME: 20 min

COOKING TIME: 20 min

SERVES: 4

METHOD

1. Blitz together all the dry rub ingredients
2. Lightly brush the fish with the oil and then rub liberally with the dry rub, leave to infuse for 10-15 minutes before cooking directly on the barbeque for 2-3 minutes each side
3. Wrap the beetroots in a tin foil pouch with a drizzle of oil, vinegar and a pinch of salt, cook at the coolest side of the barbeque for approx. 1 hour until soft.
4. Remove and cool for a few minutes before peeling and cutting into wedges
5. Toss the beet wedges with plenty of yoghurt
6. Toast the seeds in a dry frying pan and then sprinkle on the beetroot salad

INGREDIENTS:

• Alaska Pollock fillets
• Light olive oil

Southern dry rub:
• 3 tablespoons Malden salt
• 1 tablespoon soft brown sugar
• 2 teaspoons dried oregano
• ½ teaspoon milled black pepper
• ½ teaspoon smoke paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried onion powder
• ½ teaspoon dried garlic powder
• ½ teaspoon fenugreek
• 2 whole beetroots
• Oil
• Malt vinegar
• Salt
• Thick Greek yoghurt
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon linseeds
• ¼ tablespoon nigella seeds
• ½ tablespoon kasha buckwheat

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