Alaska Pollock with Spicy Butter Sauce

by Nikolai Nikitenko April 28, 2016

Alaska Pollock with Spicy Butter Sauce

Alaska pollock with spicy butter sauce recipe

Fish and butter go hand in hand; add some spice to really make it shine. Alaskan pollock is one of our favorite seafoods to work with. It has a subtle, pleasing taste that's less ″fishy″ than some other fish can be. Because it is so mild, it works wonderfully in a wide variety of cuisine types, and flavor profiles from sweet to savory to spicy, like this dish. We've found that even the pickiest of eaters often feels that Alaskan pollock is satisfying, and this recipe adds a great little kick of spice that will please just about anyone. Our Alaska pollock with butter sauce recipe is a great example of how this fish can be dressed up or dressed down and still turn out amazing. This recipe is especially good for busy days or evenings since it can be cooked right from frozen! Just rinse off any ice, cover with oil, and start cooking. This recipe is also a great option for a healthy kids lunch. Four Alaskan pollock fillets, some butter, lemon juice, and cayenne pepper and you're ready to to make a satisfying meal for two to four people. Read on for a full list of ingredients and cooking directions, plus some facts about pollock.


Why Alaskan pollock?

This popular fish has been used for decades in the US as the go-to meat for white fish fillet sandwiches, fish sticks, fish and chips, and quick, easy meals of all types. It is a no-fuss kind of seafood that absorbs flavors well while imparting its own mild taste to any dish. Fancy meals, casual dinners, quick lunches, and even snacks can benefit from the versatility of Alaskan pollock. When using frozen Alaskan pollock, it's even easier to handle and can be cooked without thawing first. Though it is frequently used in fish sandwiches and fish sticks, it's definitely not a low quality fish. In fact, it is used in so many commercial kitchens because of its flavor and texture and how easy it is to work with. Affordable, versatile, and great quality: Alaskan pollock should be a staple in every household.

Some tips before you begin

This recipe can be prepared with frozen or fresh Alaskan pollock. The lemon juice can be squeezed up to a day in advance and kept in the refrigerator. Firm white fish fillets are best. While the recipe calls for Alaskan pollock specifically, it's okay to substitute any other whitefish fillets that can hold their shape and keep their texture. Good choices are Alaskan cod and sole fillets, for example, but no matter which type of fish you use the directions for how to make this dish will be the same.

Ingredients

  • 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

Directions

  1. 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.
  2. Place fillets in heated pan and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. 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.
  4. 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.

Ready to eat?

Now that you know how to cook Alaska pollock with butter sauce, we'd love for you to try the Alaska pollock fillets for sale at Global Seafoods! Tasty seafood at a great price, excellent customer service, fast shipping, and everything's backed with a guarantee. If you've tried this recipe already, feel free to leave a comment to let us know what you thought and if you made any changes.





Nikolai Nikitenko
Nikolai Nikitenko

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