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Source: Alaska Seafood

Alaska Pollock Piccata
Once you taste this Alaska Pollock Piccata, you may never want to use chicken again!
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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1 1/2 cups chicken broth
1/4 cup fresh lemon juice
1 tablespoon melted butter
1 teaspoon cornstarch
1/4 cup drained capers
2 cups diagonally sliced fresh or frozen carrots
1/2 cup sliced onion
2 tablespoons olive, canola, peanut or grapeseed oil, divided
4 Alaska pollock fillets, 4 to 6 ounces each, fresh, thawed or frozen
Salt and pepper, to taste
1 tablespoon chopped fresh dill, to garnish

Combine the chicken broth and lemon juice in a small saucepan and simmer until reduced by half, about 5 minutes. Stir in the butter, cornstarch, and capers. Heat through and cover and keep warm.

Sauté the carrots and onions in a heavy nonstick skillet in 1 tablespoon of oil until tender, about 5 minutes. Remove from the pan and keep warm.

Rinse any ice glaze from the frozen Alaska pollock fillets under cold water and pat dry with paper towel. Brush both sides of the fillets with the remaining oil. Place the fillets in the pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake the pan occasionally to keep fish from sticking.

Turn the fillets over and season with salt and pepper. Cover the pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until the fish is opaque throughout.

Serve each fillet with 1/2 cup of the vegetables and 2 to 3 tablespoons of the sauce. Garnish with fresh dill, if desired.

Also check out the Alaska Style Recipes for Kids!

Per serving: 225 calories, 7 g total fat, 2 g saturated fat, 30% calories from fat, 60 mg cholesterol, 29 g protein, 10 g carbohydrate, 3 g fiber, 471 mg sodium, 43 mg calcium and 700 mg omega-3 fatty acids

Source: Wild Alaska Seafood

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