From the Peruvian Coast: Pan-Seared Fish in a Zesty Garlic Butter Sauce (Pescado a la Mantequilla de Ajo)
Details
A simple, elegant fish dish where garlic and butter are the stars of the show.
Ingredients
Instructions
Season the Fish
Pat the fish fillets dry and season them generously on both sides with salt, pepper, and the juice of one lime.
Sauté the Fish
Heat the olive oil in a large skillet over medium-high heat. Carefully place the seasoned fillets in the hot pan and cook for 3-4 minutes per side, until golden brown and cooked through. Once cooked, remove the fish from the skillet and set it aside on a warm plate.
Create the Garlic Butter Sauce
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the minced garlic and paprika, and cook for about 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
Deglaze and Finish
Pour in the white wine or fish broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Turn off the heat and stir in the fresh parsley.
Serve
Return the fish fillets to the pan, or simply pour the glorious garlic butter sauce over the fish on the serving plates. This dish is wonderful served immediately with white rice and a simple salad.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.