Dill Pollen from Pollen Ranch

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Halibut with Dill Pollen and Tomatoes from Pollen Ranch

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Halibut with Dill Pollen and Tomatoes from Pollen Ranch

Simple and delicious, this recipe serves four and is ready in about 45 minutes (10 mins prep time, 35 mins bake time)

Per serving: 239 calories: 25% fat, 12% carbohydrates, 63% protein.

7 grams total fat (.9 saturated fat), 7 g carbohydrates, 37 g protein, 54 mg. cholesterol, 106 mg. sodium.

Ingredients

1 lb. (about 3 cups) cherry tomatoes, cut into halves
1/2 cup sliced green onions
2 cloves garlic, minced or pressed
1/2 - 1 tsp. Pollen Ranch Dill Pollen
2 tsp. olive oil
2 tbsp. water
1 1/2 lb. halibut fillets or steaks (or rockfish or cod fillets)
2 tbsp. lemon juice

Instructions

Preheat oven to 425 degrees

Arrange tomatoes, cut side up, in a 9 by 13 inch baking pan. In a small bowl, mix onions, garlic, Dill Pollen, oil and water. Distribute onion mixture over tomatoes. Bake on top rack of a 425 degree oven for 25 minutes.Rinse fish and pat dry, then cut into 4 equal pieces. Place fish in a baking pan large enough to hold pieces in a single layer. Drizzle with lemon juice, cover with foil, and place in oven, setting pan on bottom of rack. Continue to bake fish and tomatoes until tomatoes are lightly browned on top and fish is just opaque but still moist in thickest part; 8 to 10 minutes (Cut in center of fish to test).

Transfer fish to a platter. Add fish cooking juices to tomato mixture and stir well; spoon over fish. Sprinkle with Dill Pollen. Makes 4 servings.

$14.00 add to cart

A little goes a long way. This highly aromatic herb is dill in its purest form. Pollen Ranch Dill Pollen is harvested straight from wild dill plant flowers in southern California. Use the pollen in any application that call for powdered dill and notice how dishes transform to a brighter, more lively version of themselves.

Sprinkle dill pollen into egg salad, over smoked salmon and potatoes, or use in rubs for meat, fish and poultry. Pollen Ranch is known for their fennel pollen - Don't forget to try their seafood spice blend made with wild California fennel pollen; M~Ocean.

About the Producer:
After reading a food article by Peggy Knickerbocker describing fennel pollen as "the spice that angels sprinkle on their wings", David Rebb Firman, founder of Pollen Ranch and lover of the said spice, hatched an idea to start a business collecting wild fennel pollen from Northern California. David, who learned of pollen collection from his grandmother Mina, knew exactly where to find beautiful fennel growing wild, how to collect it, store it, clean it and extract its essence. So he began to do just that. Pollen Ranch harvests wild fennel pollen from plants all over Napa, Solano and Sonoma Counties to use in their pollen blends. Their dill pollen is collected from plants in Imperial Valley down in Southern California. Currently, Pollen Ranch is now the largest producer of wild-crafted pure fennel pollen, and the world's first supplier of dill pollen.