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Alaska Pollock with Spicy Butter Sauce

Prep Time: 10 min

Cook Time: 15 min

Serves: 4


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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