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Alaska Pollock with Spicy Lemon-Walnut Butter Sauce

Alaska Pollock with Spicy Lemon-Walnut Butter SauceRecipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.