Best 9 Lime Butter Sauce For Fish Recipes

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

SPICY LIME AND DILL GRILLED FISH

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

FISH WITH SIZZLING OLIVE BUTTER

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.