Fish Friday Favorites – Lent Series: Week 5
This lemony, refreshing, and nourishing dish is perfect for welcoming spring with open arms and embracing the sunnier, warmer days ahead. Enjoy—you’ve earned it!
Lemon-Herb Thorfish Pollock with Quinoa Salad
Made with Midnight Sun Wild Caught Pacific Cod loins
Ingredients
For the Pollock
- 2 Thorfish Pollock fillets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Zest + juice of 1 lemon
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped
- Optional: pinch of chili flakes
For the Quinoa Salad
- 1 cup quinoa (uncooked)
- 2 cups water or broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint (optional but recommended)
- ¼ cup feta cheese (optional)
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Directions
- 1. Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, bring water to a boil.
Add quinoa, reduce heat, cover, and simmer for ~15 minutes.
Remove from heat and let sit 5 minutes, then fluff with a fork.
Let it cool (important for a fresh salad texture).
- 2. Prepare the Quinoa Salad
In a large bowl, combine:
Cooked quinoa
Tomatoes, cucumber, red onion
Herbs (parsley + mint)
Whisk together dressing ingredients and toss with the salad.
Add feta if using.
Chill or set aside while cooking fish.
- 3. Cook the Thorfish Pollock
Pat fillets dry (this helps them sear properly).
Mix olive oil, garlic, lemon zest, paprika, salt, pepper.
Rub mixture evenly over fillets.
Heat a skillet over medium heat.
Cook fillets ~3–4 minutes per side until:
Opaque
Flaky with a fork
Squeeze fresh lemon juice over the fish and sprinkle parsley.
- 4. Assemble
Serve a generous portion of quinoa salad on a plate.
Place the pollock fillet on top or alongside.
Drizzle with extra lemon juice or olive oil if desired.
Flavor Tips:
Pollock is mild, so the lemon + garlic + paprika gives it a bright, slightly smoky lift.
The quinoa salad adds freshness, crunch, and acidity—balancing the fish perfectly.
If you want extra richness, add avocado slices.
Optional Variations:
Mediterranean twist: Add olives + roasted red peppers
Spicy version: Add harissa or chili paste to the fish marinade
Protein boost: Toss chickpeas into the quinoa salad
Head over to our products page to explore more of Thorfish’s outstanding offerings. If you try this recipe—or any from our “Fish Friday” series—snap a photo and tag us on social media @southstreamseafoods. We’d love to hear from you!
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