Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. butter, divided | ||
| 4 (4 to 6 oz each) Alaska pollock fillets, fresh, thawed or frozen | ||
| salt and black pepper, to taste | ||
| ½ c. chopped walnuts | ||
| 1 tbsp. fresh lemon juice | ||
| 2 tsp. grated lemon zest | ||
| 1/4 to 1/2 tsp cayenne pepper | ||
| 1 tbsp. snipped chives |
Directions
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
- Rinse any ice glaze from frozen Alaska pollock fillets under cold water; pat dry with paper towel. Sauté 6 minutes per side for frozen fillets OR 3 minutes per side for fresh/thawed fish, turning once. Cook just until fish is opaque throughout.
- Season fillets with salt and pepper. 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.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 145mg
- Sodium: 240mg
- Total Carbohydrates: 2g
- Protein: 30g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 10%
Recipe Source:
www.alaskaseafood.org.