Alaska Pollock w/ Spicy Lemon Walnut Butter Sauce

Russ Myers


Whether you're on one of the popular weight loss diets or simply following a healthy lifestyle, you know that fish is a great high-protein, low-carbohydrate choice. Fish is convenient, time-saving and versatile. You can cook it from a fresh, frozen or thawed state. You can broil, grill, bake, saut or poach it in minutes.
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4 Servings


10 Min


15 Min


Stove Top


alaska pollock fillets (4 to 6 ounces each) fresh, thawed or frozen
1 Tbsp
olive oil, canola, peanut or grapeseed oil
salt and pepper to taste
1/2 c
chopped walnuts
4 Tbsp
butter, divided
1 Tbsp
fresh lemon juice
2 tsp
grated lemon zest
1/4 to 1/2 tsp
cayenne pepper
1 Tbsp
snipped chives

Directions Step-By-Step

Heat 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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy