Mariana Islands-style Grilled Pollock with Taro Fries

Ingredients

In this Mariana Islands adaptation, we replace the deep-fried fish with grilled pollock, which adds a smoky and charred flavor to the dish. Additionally, we substitute the traditional potato fries with taro fries, which offer a unique and tropical twist to the classic British fish and chips. We alse have the original recipe for Pollock Fish and Chips, so you can check it out.

• 4 pollock fillets (about 6 ounces each) 4 pollock fillets (about 6 ounces each)
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 large taro roots, peeled and cut into fries 4 large taro roots, peeled and cut into fries
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a shallow dish, combine the lime juice, soy sauce, grated ginger, garlic powder, paprika, and black pepper. Place the pollock fillets in the marinade, turning to coat evenly. Let them marinate for 15 minutes.
3. 3.
   Meanwhile, preheat the oven to 425°F (220°C).
4. 4.
   In a large bowl, toss the taro fries with olive oil, sea salt, chili powder, and garlic powder until well coated.
5. 5.
   Spread the taro fries in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
6. 6.
   While the taro fries are baking, grill the marinated pollock fillets for about 4-5 minutes per side, or until cooked through and lightly charred.
7. 7.
   Serve the grilled pollock with the crispy taro fries and enjoy!

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly as the skin can be tough and fibrous. Also, be cautious while handling taro root as it can cause skin irritation for some individuals. It is recommended to wear gloves or wash hands thoroughly after handling.

Tips & Tricks

• If you don't have access to taro root, you can substitute it with sweet potatoes for a similar texture and flavor.
• For a spicier kick, add a pinch of cayenne pepper to the taro fries seasoning.
• Serve the dish with a side of fresh tropical fruit salsa for a burst of refreshing flavors.
• To prevent the pollock from sticking to the grill, make sure to oil the grates before cooking.
• If you prefer a milder flavor, reduce the amount of grated ginger in the marinade.

Serving advice

Serve the grilled pollock and taro fries hot, accompanied by a wedge of lime for squeezing over the fish. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the grilled pollock fillets on a platter, placing the crispy taro fries alongside them. Sprinkle some additional sea salt and chili powder over the fries for an extra touch of flavor. Serve with the lime wedges and cilantro garnish on the side.