Crusted Pollock and Ratatouille a la Plancha
By McCormick Culinary®
Inspired by rustic French cuisine, this dish is a celebration of big flavor. Rub pollock in a smoky, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzlin’ hot plancha grill surface. The intense heat helps to create a beautiful sear and flavor crust on the outside, with a flaky and moist center. Serve alongside a robust grilled ratatouille of squash, eggplant, bell pepper and tomatoes.
Basque-Inspired Rub with Espelette Pepper
- 2 T. piment d'Espelette, (Espelette pepper powder)
- 2 tsp. McCormick Gourmet Organic Italian Seasoning
- 1 tsp. McCormick Gourmet Onion Powder, California
- 1/2 tsp. McCormick Gourmet Collection Sicilian Sea Salt
Mix all ingredients in small bowl until well blended.
Store in tightly covered jar in cool, dry place.
Additional Notes: Piment d’Espelette can be found in specialty food stores or online. A hot paprika, such as McCormick Gourmet™ Hot Hungarian Paprika can be used as a substitute, if unable to find piment d’Espelette.
This rub is also great on plancha grilled meats, burgers, vegetables, fish and poultry.
Use Basque-Inspired Rub with Espelette Pepper to prepare Crusted Fish and Ratatouille a la Plancha.