Garlic Butter Fish

This garlic butter fish recipe transforms simple white fish fillets into a restaurant-quality meal with minimal effort. The combination of crispy pan-fried fish and rich garlic butter sauce creates an irresistible dish that works perfectly for both weeknight dinners and special occasions.

I discovered this technique when trying to recreate a dish from my favorite seafood restaurant. After a few attempts, my family now requests this "restaurant fish" at least once a week and nobody believes how simple it actually is to make.

Ingredients

• Fresh firm white fish fillets: Like halibut, cod or pollock. Quality matters here as the fish is the star
• Cornstarch: Creates that perfect golden crispy exterior that seals in moisture
• Salted butter: Forms the base of our luxurious sauce. The slight saltiness enhances all flavors
• Fresh garlic: Provides that aromatic punch that makes this dish memorable
• Fresh lemon juice: Brightens the entire dish and cuts through the richness
• Fresh parsley: Adds color and a subtle herbaceous note
• Cayenne pepper: Provides just enough warmth without overwhelming heat

Step-by-Step Instructions

Prepare the fish:

Cut your fish fillets into manageable pieces about 3 to 4 inches in size. Season both sides generously with salt, black pepper, and a few dashes of cayenne pepper. The cayenne brings warmth without making it spicy. Thoroughly coat each piece with cornstarch, shaking off any excess. The cornstarch creates that beautiful crispy exterior that everyone loves.

Create the garlic butter sauce:

Melt the butter in a microwave or small saucepan until just liquid. Add the minced garlic, lemon juice, and chopped parsley, then stir to combine. This sauce will infuse into the hot fish, creating an incredible flavor combination. Let this sit while you cook the fish so the garlic can mellow slightly in the warm butter.

Pan fry to perfection:

Heat a non stick skillet over medium heat until hot. Add cooking oil and ensure it spreads evenly across the surface. Place fish pieces in a single layer, allowing space between each piece. Cook undisturbed for about 3 to 4 minutes until the bottom develops a golden crust. Gently flip each piece with a spatula or tongs and cook for another 3 minutes until both sides are crispy and the fish flakes easily.

Bring it all together:

Transfer the crispy fish to paper towels briefly to remove excess oil. While still hot, gently toss the fish with the prepared garlic butter sauce, ensuring each piece gets evenly coated. The heat from the fish will further activate the garlic flavor. Serve immediately with lemon wedges on the side for an extra brightness boost.

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The secret to this dish is actually in the timing. I discovered that adding the garlic butter sauce after the fish is cooked rather than cooking them together prevents the garlic from burning and turning bitter. This simple change revolutionized my fish dishes.

Perfect Pairings

This garlic butter fish shines brightest when served with simple accompaniments. A side of steamed asparagus or green beans complements the richness of the butter sauce. For a more substantial meal, serve over pasta tossed with a bit of olive oil and herbs, allowing the pasta to catch all that delicious sauce. A light green salad with a lemon vinaigrette also works beautifully as a refreshing contrast.

Storage and Reheating

While this dish is best enjoyed immediately after cooking, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave which can make the fish rubbery. Instead, warm it gently in a covered skillet over low heat just until heated through. The texture will not be as crispy as when freshly made, but the flavor remains delicious.

Making It Ahead

If you need to prepare components in advance, you can season the fish and make the garlic butter sauce up to 8 hours before cooking. Keep the seasoned fish covered in the refrigerator, but only coat with cornstarch right before cooking. The garlic butter sauce can sit at room temperature if using within a few hours, or refrigerate and gently warm before using.

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The result is a dish that looks and tastes like it came straight out of a professional kitchen, yet it’s so simple to make!

Frequently Asked Questions

→ What type of fish works best for this dish?

Firm white fish fillets work best - halibut, cod, and pollock are specifically recommended. The firmness helps the fish maintain its shape during cooking and provides a nice texture contrast with the crispy exterior.

→ Why coat the fish with cornstarch?

Cornstarch creates a thin, crispy exterior on the fish when pan-fried. It helps seal in moisture while providing a golden-brown crust that pairs perfectly with the garlic butter sauce.

→ How do I prevent the fish from breaking when flipping?

Use a gentle touch with a wooden spatula or tongs when flipping. Make sure the first side is well-cooked and has formed a crust before attempting to flip, which helps the fish maintain its integrity. Also, don't cut the fish pieces too thin.

→ Can I make the garlic butter sauce ahead of time?

Yes, you can prepare the garlic butter sauce up to a day ahead and refrigerate it. Just gently reheat it before tossing with the fish. However, for the best flavor, making it fresh while the fish cooks is recommended.

→ What can I serve with garlic butter fish?

This versatile dish pairs wonderfully with pasta for a complete meal. Other excellent accompaniments include steamed vegetables, rice, roasted potatoes, or a fresh green salad. The lemon wedges provided with the dish add a bright, fresh accent.

→ How do I know when the fish is properly cooked?

Properly cooked fish will be opaque and flake easily with a fork. For most white fish fillets in this recipe, this takes about 3-4 minutes per side when pan-frying over medium heat, but cooking time may vary depending on thickness.