Recipe of Super Quick Homemade Fish Fillet with Lime & Garlic Butter Sauce
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Speedy Fish Fillet with Lime & Garlic Butter Sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fish Fillet with Lime & Garlic Butter Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Fillet with Lime & Garlic Butter Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish Fillet with Lime & Garlic Butter Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Fish Fillet with Lime & Garlic Butter Sauce using 8 ingredients and 6 steps. Here is how you can achieve that.
Yes, Lime. Not lemon but LIME.
I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.
I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.
In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.
Ingredients and spices that need to be Get to make Fish Fillet with Lime & Garlic Butter Sauce:
- 2 slices Spanish Mackarel (Tanigue)
- 1 dozen green limes
- salt
- pepper
- Butter
- 3 cloves garlic, chopped
- 1/2 cup chicken stock
- 1 tbsp flour, diluted with water
Steps to make Fish Fillet with Lime & Garlic Butter Sauce
- 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.
- In a non-stick pan, fry the mackerels with approx. 2 tbsp of butter. Flip each side to brown. Remove from pan once cooked.
- 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.
- 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.
- 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.
- Pour your sauce on the fish and vegetable. Enjoy!
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