Ingredients
- 1-1/2 cups 1-1/2 cups chicken broth
- 1/4 cup 1/4 cup fresh lemon juice
- 1 Tablespoon 1 Tablespoon melted butter
- 1 teaspoon 1 teaspoon cornstarch
- 1/4 cup 1/4 cup drained capers
- 2 cups 2 cups diagonally-sliced fresh or frozen carrots
- 1/2 cup 1/2 cup sliced onion
- 2 Tablespoons 2 Tablespoons olive, canola, peanut or grapeseed oil, divided
- 4 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
- Salt and pepper, to taste
- 1 Tablespoon 1 Tablespoon chopped fresh dill, to garnish
Servings:
Units:
Instructions
- Combine chicken broth and lemon juice in small saucepan; simmer until reduced by half, about 5 minutes. Stir in butter, cornstarch, and
- capers. Heat through; cover and keep warm.
- Saut carrots and onions in heavy nonstick skillet in 1 tablespoon oil until tender, about 5 minutes. Remove from pan and keep warm.
- Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Brush both sides of fillets with
- remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat 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. Cook
- just until fish is opaque throughout.
- Serve each fillet with 1/2 cup vegetables and 2 to 3 tablespoons sauce. Garnish with fresh dill, if desired.
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