INGREDIENTS
1 1/2 cups
chicken broth
1/4 cup
lemon juice
1 tbsp
butter
1 tsp
cornstarch
1/4 cup
capers
2 cups
carrots
1/2 cup
onion
2 tbsp
grapeseed oil
1 serving
salt and pepper
1 tbsp
dill
5
combine the chicken broth and lemon juice in a saucepan and simmer until reduced by half
1 stick
sauté the carrots and onions in a heavy non skillet in 1 tablespoon of oil until tender
1 serving
turn the fillets over and season
1 serving
serve each fillet
1 serving
source: alaska seafood
1 lb
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4 fillets
alaska pollock
1 serving
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