Alaska Pollock with Spicy Lemon-Walnut Butter Sauce
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Pollock fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive, canola, peanut or grapeseed oil
Salt and ground black pepper to taste
1/2 cup chopped walnuts
4 tablespoons butter - divided use
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon snipped chives
- Preheat a heavy nonstick skillet over medium-high heat. While pan heats, rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel.
- Brush both sides of fillets with oil. Place fillets in heated pan and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes or just until fish is opaque throughout. Remove fillets from skillet; keep warm.
- Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through.
- Spoon sauce over fish to serve.
Makes 4 servings.
Variation: Alaska cod or sole fillets can also be used. Adjust cook time for larger cod fillets.
Nutritional Information Per Serving (1/4 of recipe): Calories: 344; Total Fat: 26g; Saturated Fat: 9g; Cholesterol: 131mg; Total Carbs: 3g; Fiber: 1g; Protein: 27g; Sodium: 223mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.