Pan-Fried Alaskan Pollock in Browned Butter Sauce
-4 (2-oz) boneless, skinless fillets of pollock (can substitute cod or haddock)
-3 Tablespoons butter
-1 tsp. minced garlic
-1 tsp. dried dillweed
-1 Tablespoon steak sauce (I like Country Bob’s All-Purpose Sauce)
-1 tsp shredded fresh parsley (optional)
Begin by thawing (4) 2-ounce boneless pollock (or cod/haddock) fillets. They can thaw very quickly in the sink under a small stream of running water, or in sealed packages in a large bowl of water, refreshed every few minutes. Warm a skillet over MEDIUM burner heat. In a small bowl or spouted cup, melt about 2-3 Tbsp. butter/margarine.
To the liquid butter, add 1 teaspoon minced garlic pieces and 1 teaspoon dried dillweed. Mix well. Stir in 1 tablespoon steak sauce and if, desired, about 1 teaspoon shredded fresh parsley.When fish is skillet-ready, pour butter mixture into pan first, immediately followed by fish. (Careful–any higher than MEDIUM heat and you’re liable to get popped at by grease!)Allow fish pieces to brown for 4-5 minutes per side, or until outside is brown and carmelized and inside flakes easily.