alaskan pollock recipe
- The Best alaskan pollock recipe
- Crispy Baked Alaska Pollock with Lemon-Dill Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Baked Alaska Pollock with Lemon-Dill Sauce Works
- ❓ Frequently Asked Questions About Crispy Baked Alaska Pollock with Lemon-Dill Sauce
The Best alaskan pollock recipe
I also appreciate how nutritious it is. It’s packed with lean protein and omega-3s, which makes it a great choice for keeping things balanced without feeling restrictive. Plus, it’s lightweight and easy to cook, so it doesn’t get mushy or dry—just the way you want it. Whether you’re whipping up a family meal or just need something quick and satisfying, Alaska Pollock is always a reliable pick. It’s that kind of simple, hearty dish that feels like a comfort no matter what you’re serving it with.
Crispy Baked Alaska Pollock with Lemon-Dill Sauce
A light yet satisfying dish featuring tender Alaskan pollock fillets topped with a fluffy meringue and finished with a zesty lemon-dill sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 oz (225g) Alaskan pollock fillets (skin-on)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh dill
- 1 small garlic clove, minced
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Pat pollock fillets dry with a paper towel and season lightly with salt, pepper, and garlic powder. Heat olive oil in a pan over medium heat and cook fillets skin-side down for 3–4 minutes until crispy. Flip and cook another 2–3 minutes until flaky. Set aside. -
2
In a clean, grease-free bowl, beat egg whites with a pinch of salt until foamy. Gradually add sugar, whisking until stiff peaks form. Fold in vanilla extract. -
3
Place cooked pollock fillets on a baking sheet lined with parchment paper. Spoon meringue evenly over each fillet, creating a dome shape. Bake for 10–12 minutes until golden and set. -
4
While meringue bakes, whisk together mayonnaise, lemon juice, dill, and garlic. Adjust seasoning to taste. -
5
Once meringue is firm, drizzle with lemon-dill sauce. Serve immediately while still crispy.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Oven
- Fine-mesh sieve
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Alaska Pollock with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Crispy Baked Alaska Pollock with Lemon-Dill Sauce
How do I know when the pollock fillets are cooked through?
Cook the fillets until they reach an internal temperature of 145°F (63°C) using a meat thermometer, or until the edges are opaque and flake easily with a fork. Overcooking can make them dry, so remove them from the heat just before they reach this point.
Can I substitute canned pollock for fresh?
Yes, you can use canned pollock (like Wild Planet or Wild Alaskan brands) in a 1:1 ratio, but drain and rinse it well to remove excess liquid. Fresh fillets will yield a slightly firmer texture, so adjust seasoning slightly if using canned.
What if I don’t have a meat thermometer?
Press the thickest part of the fillet gently with a fork. It should flake apart easily and look slightly opaque—like a medium-rare steak—without being translucent. If unsure, cook for 4–5 minutes per side for a medium doneness.
How should I store leftover pollock?
Cool quickly in ice water, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for 3 months. Reheat gently in a pan or microwave until warmed through, adding a splash of water or broth to prevent drying.
Why does the recipe call for butter instead of oil?
Butter adds richness and a slightly buttery flavor, while oil keeps the fish moist. If you prefer oil, use a neutral one like vegetable or canola. For extra crispiness, brush the pan with melted butter before adding the fish.
