For a wonderful meal, try this recipe for pan-fried fish in a rich lemon-butter sauce. It’s so simple, versatile and LOADED with flavor.
This recipe is versatile enough to use with a variety of fish you desire–like halibut, flounder, cod, trout, salmon or your favorite. We used halibut for this recipe. Halibut doesn’t have a strong fishy taste so when it is dipped in this lemon butter sauce? Bazinga. Spot on.
We ate this fish dish with lightly steamed green beans and whole grain rice.
The moral of the story? LEMON BUTTER SAUCE
Ready for the recipe?
- 1 cup white cooking wine
- ½ cup lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Dash of Worcestershire sauce
- Dash hot red pepper sauce
- ½ cup heavy cream
- 1 cup butter, chopped
- ½ tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon garlic powder
- ¼ tablespoon black pepper
- ¼ tablespoon onion powder
- ¼ tablespoon cayenne pepper
- ¼ tablespoon dried oregano
- ¼ tablespoon dried thyme
- ½ cup all-purpose flour
- 2 pounds halibut or fish of choice
- 2 tablespoons olive oil
- Chopped fresh parsley, to garnish
- Warm a large skillet over medium high heat. Add cooking wine, lemon juice, garlic, and shallots and saute for approximately three minutes. Stir in salt, pepper, Worcestershire, and hot sauce. Simmer for approximately three minutes.
- Stir in cream and continue cooking for one minute more. Reduce to low heat. Add butter to the sauce a little at a time and whisk until well combined. Keep warm until ready to use.
- Whisk together spice blend with flour; set aside.
- Warm oil in a large skillet over medium heat. Add fish to the pan and pan fry for approximately 4 minutes on each side or until cooked through.
- Divide fish onto individual plates and spoon lemon butter sauce over the top. Garnish with fresh parsley, if desired.
Recipe adapted from Food.com
This recipe is so simple and LOADED with flavor. We don’t eat fish that often, but when we do, this dish is one of our family’s favorites.
The most important part? You’d think it would be the fish, but nope, it’s the butter! Oh my. It’s like the condiment of the gods. It is so fabulous. And it’s not even that big of a deal to make…just a splash of this, a splash of that, some seasonings, cream and butter. I’ve died and gone to heaven. Seriously. Died.
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