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Raw

Lemon Butter Whitefish

Original Recipe

Pan-seared whitefish, cooked with a lemon-butter sauce, and delicious dry seasonings. Easy to prepare, and cooks quickly. Recommended to serve with rice & sauted veggies.

Ingredients

Main Ingredients

  • 4 whitefish fillets
  • 2 tbsp melted salted butter
  • 3 tbsp lemon juice
  • 2 tbsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • optional freshly chopped basil or parsley

Preparation

Dethaw fish (if required)

  • Place fillets in resealable bags.
  • Place bags in cold water bowl.
  • Weight down fish to ensure they are submerged.
  • Leave until unthawed.

Prepare sauce

  • Melt butter and place in small bowl. Do not burn.
  • Add 1 tbsp of salt to bowl.
  • Add lemon juice to bowl.

Prepare seasoning mix

  • Add 1 tbsp of salt to small bowl.
  • Add paprika to bowl.
  • Add garlic powder to bowl.
  • Add onion powder to bowl.
  • Add black pepper to bowl.
  • Mix seasonings well.

Cooking Instructions

  • Dry excess moisture from fish fillets.
  • Evenly cover both sides of fillets with dry seasoning mix.
  • Heat olive oil in large skillet/pan @ medium/high heat.
  • Place 2 fillets into pan at a time.
  • Flip every minute or two minutes, depending on fillet thickness.
  • Lightly drizzle sauce over fillets while cooking.
  • Internal temperature should be above 130°F.
  • Serve with optional basil or parsley after cooking.
  • Serve with remaining sauce, if desired.