How To Make Butter Fish
Lemon and seasonings bring out the delicate flavors of this butter fish dish. Pair it with a side of veggies and rice to make a quick and healthy dinner.
- 4 white fish fillets, about 6 inches long, 1-inch thickness (cod, halibut, or mahi would work well.)
- 3 tbsp melted butter, but unsalted is fine
- 1 medium lemon, juiced and zested
- ½ tsp kosher salt, plus extra to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil
- basil or parsley leaves, freshly chopped, for garnish and flavor
- extra lemon slices, for serving
- Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
In a bowl, combine melted butter, lemon juice and zest, and ½ teaspooon kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
In a separate bowl, combine the remaining kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.)
Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce while cooking, reserving the rest for serving.
Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
- Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.
- Sugar: 1g
- Calcium: 31mg
- Calories: 344kcal
- Carbohydrates: 4g
- Cholesterol: 85mg
- Fat: 22g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 4g
- Potassium: 573mg
- Protein: 35g
- Saturated Fat: 4g
- Sodium: 480mg
- Vitamin A: 421IU
- Vitamin C: 16mg
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