Pollock With Three Pepper Salsa

• Pollock
• 1/2 cup tequila
• 1 fresh lemon
• 1 fresh lime
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 teaspoons cracked black pepper
• 24 ounces pollock fillets
• Three Pepper Salsa
• 1 small roaster green pepper
• 1 small roaster red pepper
• 1 jalapeno
• 3 tomatillos
• 1 teaspoon chopped fresh cilantro
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 tablespoon minced green onion
• 1/4 teaspoon salt

1. Pollock:
2. Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
3. Remove pollock from marinade; drain.
4. Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
5. Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
6. Three Pepper Salsa:
7. Combine roasted, peeled and diced peppers,.
8. seeded and chopped jalapeno, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
9. Makes about 1 1/3 cups.

tequila, lemon, lime, garlic, olive oil, cracked black pepper, three pepper, green pepper, red pepper, jalapeno, fresh cilantro, olive oil, balsamic vinegar, green onion, salt

Taken from www.food.com/recipe/pollock-with-three-pepper-salsa-206209 (may not work)