Greek Feta Topping
- Prepare Gremolata - Dredge 4 oz. chopped green onions, 2 oz. jalapeno slices, 2 oz. garlic, 1 oz. julienned ginger. Fry in hot oil for one minute until garlic is golden brown. Let cool and toss with 1 oz. cilantro and salt and pepper to taste. Reserve.
- Prepare Feta - Combine 1.5 cups crumbled feta cheese, 1 tbsp lemon zest, 2 tbsp. fresh lemon juice, 1 tbsp olive oil, 1.5 tsp. oregano, .5 tsp. thyme, .5 tsp. dill, .5 tsp onion powder, .5 tsp. garlic powder, .5 tsp. crushed red pepper flakes, .5 cup pitted chopped kalamata olives. Cover and refrigerate until serving.
- Prepare Salsa - Combine 2 diced and seeded tomatoes, 1/3 cup chopped fresh cilantro, 3 tbsp. finely chopped onion, 2 tbsp. minced jalapeno, 1 tbsp. fresh lime juice, .5 tsp. sea salt. Cover and refrigerate until serving.
- Prepare pollock - cut 3-4 lbs. of pollock filets into 1 to 1.5 oz. "frite" shapes. Heat oil on a fryer to 375F. Season Alaska pollock with salt and pepper to taste and dredge in cornstarch. Fry pollock 2-3 minutes until fully cooked throughout. Place pollock frites in a parchment-lined cup or French fry basket. Drizzle with lime 12 tbsp. lime ponzu. Serve with gremolata or the trio of toppings.
Ingredient availability varies by location*