Prep 5 mins
Cook 10 mins
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Lemon Butter Sauce
- 1 cup dry white wine
- 1⁄2 cup lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon shallot, minced
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1⁄2 cup heavy cream
- 1 cup butter, room temperature (2 sticks)
Fish Spice Blend
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon garlic powder
- 1⁄4 tablespoon black pepper
- 1⁄4 tablespoon onion powder
- 1⁄4 tablespoon cayenne pepper
- 1⁄4 tablespoon dried oregano
- 1⁄4 tablespoon dried thyme
- 2 lbs flounder fillets (or cod)
- 1⁄2 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
- 2 tablespoons olive oil
- fresh parsley, for garnish
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
This is our family's new favorite recipe for tilapia, cod, halibut etc. the sauce is fantastic and super easy to put together and the spice rub is perfect although you need to use the right amount for your taste. I sprinkle a light amount on the fish and some in with the flour but if you prefer a stronger taste you could go heavier. I agree that it leaves a bit of a mess to clean up but it is sooooo worth it!
This was DEE-licious. I pan fried with cod. I didn't use any heavy cream at all, just butter. I served with brown rice. Next time I would also slightly cut down on the lemon (if not using heavy cream since it didn't get diluted enough and the sauce was a bit tangy-but still good!). Great meal - a bit messy in prep, but overall just wonderful.
Made this and I did cut the butter down a little and used half-n-half but otherwise followed the instructions and this was delicious. I used tilapia (that is what we had) and served with Onion, Mushroom and Spinach Saute (For Two)#255422 and rice. Yummy. Thank you for posting. Made for 2013 Zaar Cookbook Tag.