4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
Salt and black 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
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.
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