Fish Fillet with Lime & Garlic Butter Sauce
Fish Fillet with Lime & Garlic Butter Sauce

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fish fillet with lime & garlic butter sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Fish Fillet with Lime & Garlic Butter Sauce is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Fish Fillet with Lime & Garlic Butter Sauce is something which I’ve loved my whole life.

This recipe makes for a great easy dinner, or can be used for fish tacos. Mackerel is always best super-fresh and the season runs from July until February so you've got plenty of time to enjoy it. During the summer, we love this recipe for grilled mackerel fillets with lime mojo - the acidity of the lime and orange works really well with this oily fish.

To begin with this recipe, we have to prepare a few ingredients. You can have fish fillet with lime & garlic butter sauce using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fish Fillet with Lime & Garlic Butter Sauce:
  1. Take 2 slices Spanish Mackarel (Tanigue)
  2. Prepare 1 dozen green limes
  3. Get salt
  4. Make ready pepper
  5. Prepare Butter
  6. Take 3 cloves garlic, chopped
  7. Get 1/2 cup chicken stock
  8. Make ready 1 tbsp flour, diluted with water

Remove from the steamer and top fish with spring onion and red chili. Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.

Instructions to make Fish Fillet with Lime & Garlic Butter Sauce:
  1. Dress the mackerels with salt and pepper. Squeeze about 4 lemons on each mackerel. Remove the seeds. About 2 limes for every side of the fish.
  2. In a non-stick pan, fry the mackerels with approx. 2 tbsp of butter. Flip each side to brown. Remove from pan once cooked.
  3. While the frying is being done, prepare the sauce: in a separate pan, in low-medium heat, stir chopped garlic with 1 tbsp of butter. Just brown it a bit.
  4. Pour in the chicken stock into the butter and garlic mix. Squeeze the remaining limes into the sauce without the seeds. Then pour in the flour mixture with constant stirring until thick. Do not boil.
  5. Arrange the fish on the plate with your steamed vegetables, if you wish to add those. Do steam those vegetables first and make sure to them arranged on the plate before pouring the sauce.
  6. Pour your sauce on the fish and vegetable. Enjoy!

In a small bowl, combine the garlic, wine, lime juice and butter, then set aside. For the fish: rinse fish fillets and pat dry. Dip into a beaten egg and coat with breadcrumbs, pressing firmly. Whisk in the lemon juice and keep warm. This white fish is rubbed with an aromatic mixture of both lime zest and juice, ground cumin, and olive oil before it's quickly baked.

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