Name: Broiled Wild Alaska Pollock with Italian Caper-Parsley Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Wild Alaska Pollock fillets or Pacific halibut; ½ cup loosely packed parsley, finely chopped; 1 tablespoon capers, drained and chopped; 1 teaspoon garlic, minced; 1 teaspoon red wine vinegar; Juice and zest from ½ a lemon; ½ teaspoon salt, plus more to taste; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil, plus more if needed

Featuring a Flavorful, Herby Sauce Made with Pantry Staples

For a fast and fancy meal that’s done in under 20 minutes, try out this easy recipe for broiled Wild Alaska Pollock fillets served with a vibrant Italian caper-parsley sauce. This sauce is an herbaceous, briny condiment that you can make with basic ingredients that you might already have in your kitchen. It’s the perfect complement to a broiled fillet of Wild Alaska Pollock. If you like, you can substitute a hearty white fish like Pacific halibut.

To make this a full meal, try broiling the fish alongside blanched green beans, snap peas, or zucchini matchsticks.

The WAC recipe team featured this Caper-Parsely Sauce in a live event! Watch the recording of the cooking demo to see how it's made.

Chef's note: If you don't have parsley, you can swap it out for other tender herbs like mint or basil — just keep the ratios of herbs-to-capers about the same so that the sauce maintains a good balance of flavors.

Print Recipe

Broiled Wild Alaska Pollock with Italian Caper-Parsley Sauce

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

8 minutes

Total time

18 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Wild Alaska Pollock fillets or Pacific halibut
½ cup loosely packed parsley, finely chopped
1 tablespoon capers, drained and chopped
1 teaspoon garlic, minced
1 teaspoon red wine vinegar
Juice and zest from ½ a lemon
½ teaspoon salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more if needed

Instructions

1. Arrange top rack in oven to be 4 to 6 inches from broiler element. Preheat broiler.

2. In a medium mixing bowl, combine parsley, capers, garlic, red wine vinegar, lemon juice and zest, and salt and pepper. Slowly drizzle in olive oil, whisking to form a dressing-like consistency in the sauce. Adjust seasoning to taste, and add more olive oil if needed to balance out the acidity. Set aside.

3. Pat fish dry with a tea towel or paper towel to remove excess moisture. Season both sides with salt and pepper, then place in a broiler-safe baking dish or cast-iron skillet. Place beneath broiler and set timer for 5 minutes.

4. When timer goes off, check on doneness of fish. Fish is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. Allow to cook for another minute or two if needed, to achieve desired doneness.

5. Transfer to a serving platter and top generously with sauce. Enjoy immediately with a side of roasted vegetables. Leftover sauce can be stored in the refrigerator for up to a week.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Broiled Wild Alaska Pollock with Italian Caper-Parsley Sauce

Featuring a Flavorful, Herby Sauce Made with Pantry Staples

Broiled Wild Alaska Pollock with Italian Caper-Parsley Sauce

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