Recipe courtesy of NOAA FishWatch. Serves 2.
Recommended wine pairing (courtesy of Gordon Alexander, Provisions):
2003 Schmidt-Wagner Longuicher Herrenberg Spatlese (about $20). The beauty of this recipe is the play of slightly oxidized sweetness you get from caramelizing the onions. To balance that, you want a wine with corresponding light sweetness, and just a touch of secondary flavors from bottle aging. This mature German Riesling Kabinett, has a nose of caramelized apples, rye and caraway, and is is a perfect foil for the sweet fruit/earth flavors crusting this Pollock!
2 6-ounce pollock fillets
1 cup (or more) sweet onion, diced
3 cloves garlic, minced
3 tablespoons vegetable oil
½ cup dry vermouth
1 lemon, cut in half
1 tablespoon butter
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
- Mix salt, black pepper and flour together.
- Heat sauté pan on medium heat. Add oil to pan. Add onions and garlic to pan and sauté until the onions have reached the color, flavor, and texture you desire (longer for more caramelization).
- Dredge the pollock fillets in the seasoned flour. Lay the fillets on the sautéed onions and cook on high heat for two minutes.
- Using a spatula, turn the fillets once, being careful not to scrape the caramelized onions from the fillets. Cook for one minute.
- Deglaze the pan with the vermouth. Immediately squeeze the lemon over the fillets then add the butter and let cook on high heat for one minute before serving.
Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant.