1/2 cup + 1 tblsp RiverHouse Creations Grand Marnier Suzette Sauce
1/4 cup thinly slice green onion
1 tsp chopped mint or 1/4 tsp dried mint
1 lb Pollock fillet – thawed if necessary – seasoned with flour
1 tblsp oil
Orange slices (optional)
Parsley sprigs

Directions:
Combine sauce with onion and mint.  Marinate Pollock in mixture 15 minutes.  Remove fillets from marinade and dip in seasoned flour.
Pan-fry in oil, on medium-high heat allowing 10 minutes total cooking time per inch of thickness measured at its thickest part of fish or until fish flakes easily when tested with a fork:  turn fillets halfway through cooking time.
Remove fillets to platter; keep warm.  Add marinade to skillet; reduce volume by half to about 1/3 cup.  Spoon mixture over pollock.  Garnish with orange slices and parsley.
Yields 4 servings .