Description
If you need an easy but impressive Lemon Butter Fish recipe, here's the one that will have everyone begging for your secrets.
Ingredients
Scale
2 6-ounce sablefish fillets
Salt and pepper, to taste
2 tablespoons all purpose flour
2 tablespoons extra virgin olive oil
1 1/2 tablespoons capers
2 tablespoons fresh lemon juice
4 tablespoons butter, very cold and cut into 4-6 pieces
Instructions
- Dry fish fillets very well with paper towels. Season generously with kosher salt and black pepper. Dredge lightly in flour.
- Heat a nonstick skillet over medium heat. Add olive oil. When hot, add seasoned fish fillets and cook undisturbed for 2 minutes. (If cooking skin-on fish, start with the skin down in the pan.) After 2-3 minutes, gently flip fish fillets, ensuring they are cooking in the oil (add a drizzle more to the pan, if needed). Cook for 1 1/2-2 minutes on the second side (if your stovetop runs cool, test and leave for another minute). I remove the fish from the skillet when it registers 130-135 internal temperature. Carry-over cooking will take it to 140, which is perfect.
- When the fish is cooked through and golden brown, remove to a plate and wipe out the skillet. Return to the burner at medium heat. Add capers and fresh lemon juice, letting the acid sizzle up and reduce for about 20 seconds. Turn your burner to low, then add a few pieces of butter, whisking continuously to emulsify the sauce as the butter melts. Remove the pan from the heat and add the final butter to the skillet, whisking. If the butter stops melting, return the pan to the heat for a few seconds, just long enough to heat it up a bit and melt the butter.
- Serve fish fillet drizzled with lemon butter sauce and a lemon wedge.
Notes
- Substitute grouper, snapper, mahi or your favorite white fish in this recipe.
- Use skin-on or skinless fillets in this pan-seared fish recipe.
- Prep Time: 5
- Cook Time: 10
- Category: Easy Recipe
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/2
- Calories: 423
- Sugar: 0.4 g
- Sodium: 1849.2 mg
- Fat: 32.1 g
- Carbohydrates: 7.3 g
- Protein: 27.2 g
- Cholesterol: 125.7 mg