Pollock garlic butter grilled

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of boneless pollock after cleaning the bones and Skin or peel. Make sure no bones remain and cut into 3 cm pieces, then wipe off moisture.
2. Slice garlic thinly and cut butter into small pieces.
3. Heat cooking oil in a pan, cook garlic on low heat for 1 minutes, then set aside for a moment.
4. Spread pollock in the pan without overlapping and cook thoroughly over medium heat, turning as needed. Ensure fish internal temperature reaches 63°C or higher. Cook until the flesh is opaque and flakes easily.
5. Check that the fish internal temperature reaches above 63°C. Cook until the flesh becomes opaque and flakes easily.
6. Reduce to low heat, add butter, cooked garlic, and salt, and coat evenly for 1 minutes. Turn off the heat and sprinkle Lemon Juice on top.

Explore more