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Crusted Pollock and Ratatouille a la Plancha

By McCormick Culinary® Serves: 6

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.

Crusted Pollock and Ratatouille a la Plancha
  • 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.