May 14, 2019

Traditional Piccata with Wild Alaska Pollock


Yield: 4 servings
Time: 45 minutes

Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat.  Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet.  Add the remaining butter sauce and season with salt and pepper; toss. 

6. Transfer the pasta to a platter.  Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet.  Add the spinach, season with salt and pepper and cook to wilt. 

7. Serve the Wild Alaska Pollock with the angel hair and spinach.

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