Sauteed Alaska Pollock with Spicy Lemon-Walnut Butter Sauce

Melt 2 tablespoons butter in a large nonstick skillet over medium heat.

Rinse any ice glaze from frozen Alaska pollock fillets under cold water; pat dry with paper towel. Sauté 6 minutes per side for frozen fillets OR 3 minutes per side for fresh/thawed fish, turning once. Cook just until fish is opaque throughout.

Season fillets with salt and pepper. Remove fillets from skillet; keep warm. Wipe out pan, if necessary.

Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through.