Alaskan Pollock Mezze Platter

Ingredients

• 5 ½ lbs Beer Battered Wild Caught Alaskan Pollock/Pacific Cod
• 4 ea Medium Eggplants
• Extra Virgin Olive Oil
• TT Salt & Pepper
• 1½ C Plain Greek Yogurt
• 2 Cloves Garlic, finely minced
• 2 C Tomatoes, diced
• ½ C Fresh Mint, chopped
• 1 C Kalamata Olives, chopped
• Za'atar Spice Mix
• Lemon Wedges

Preparation

1. Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through.
2. Combine yogurt, garlic, salt and pepper and ¼ cup olive oil. Combine tomatoes, olives, mint and ½ cup olive oil. Season.
3. Prepare fish according to label instructions.
4. Spread 2 tablespoons yogurt sauce onto each plate, top with eggplant and fish. Sprinkle with mint and za'atar and serve with lemon wedges.

• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Seafood
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