Tunisian Peppery Atlantic Pollock Fillet

For the Fish: Four 8 ounce Manaberg Packed at Sea or Iceland Harvest pollock fillets, approximately 8 ounces each.

Ingredients:

• 3/4 cup fish or chicken stock
• 8 cloves garlic, crushed
• 1 tablespoon Extra Virgin olive oil
• 1 teaspoon Paprika
• 1 teaspoon harissa or 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• juice of 1 lemon
• 1/4 cup chopped cilantro

Saute the garlic in a teaspoon of the oil until it just begins to lightly color.  Add the paprika, harissa, cilantro, tomato paste, lemon juice, fish stock and salt to taste.  Stir well and simmer for 5 minutes.  Add the pollock and cook for 4 minutes, turn and cook for an additional 4 minutes, or until the desired doneness.  Serve with steamed brown rice and seasonal vegetables.