Pollock With Three Pepper Salsa - cooking recipe

Ingredients

Pollock
1/2 cup tequila
1 fresh lemon
1 fresh lime
1 garlic clove, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
24 ounces pollock fillets
Three Pepper Salsa
1 small roaster green pepper
1 small roaster red pepper
1 jalapeno
3 tomatillos
1 teaspoon chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced green onion
1/4 teaspoon salt

Preparation

Pollock:
Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
Remove pollock from marinade; drain.
Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
Three Pepper Salsa:
Combine roasted, peeled and diced peppers,.
seeded and chopped jalapeno, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
Makes about 1 1/3 cups.