Pollock Encrusted with Caramelized Onion


  • 2 6-ounce pollock fillets
  • 1 cup 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


  1. Mix salt, black pepper and flour together. Heat sauté pan on high heat. Add oil to pan. Add onions and garlic to pan and sauté until the onions are translucent. 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.

  2. If using skin-on fillets, use white side of fish. To reduce calories, make these changes: Omit the oil and sauté onions and garlic in pan spray. Omit the flour. Season fish with salt and pepper, and apply to sautéed onions. Omit the butter.

Adapted from Chef Steve Sadowski, CEC, CCE, Culinary Institute of Virginia, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant.