Alaska Pollock with Spicy Lemon Walnut Butter Sauce

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 15 min

Ingredients

4		Alaska Pollock fillets (4 to 6 ounces each) fresh, thawed or frozen

1	Tablespoon	olive oil, canola, peanut or grapeseed oil

		Salt to taste

		Pepper to taste

1/2	cup	chopped walnuts

4	Tablespoons	butter, divided

1	Tablespoon	fresh lemon juice

2	teaspoons	grated lemon zest

1/4-1/2	teaspoon	cayenne pepper

1	Tablespoon	snipped chives

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	344
Calories From Fat:	234
Total Fat:	26g
Saturated Fat:	9g
Cholesterol:	131mg
Sodium:	223mg
Total Carbohydrates:	3g
Dietary Fiber:	1g
Protein:	27g

Calcium 27mg, Omega-Fatty acids 1930mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

Variation:
Alaska Cod or Sole fillets can also be used. Adjust cook time for larger cod fillets.

Recipes and Images provided by Alaska Seafood

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