27 February 2014

Whitefish in Honey Butter Sauce

Evelyn's been begging for fish for a while.  Jack's already indulged her with lobster and salmon (gosh, he has expensive tastes!) but as a non-fish-lover, it's hard to bring myself to even purchase fish, much less any expensive variety.  So, I compromised and bought some whitefish fillets (and FYI, whitefish is any fish with white flesh: tilapia, cod, halibut, etc).  Jack did the cooking and I thought it was really good.  Maybe I will be converted to fish eating after all...
Happily anticipating dinnertime!
White Fish in Honey Butter Sauce


4 whitefish fillets
1/2 to 1 stick butter (depending on how much sauce you'd like)
1 Tablespoon honey
1 teaspoon garlic, minced
1/4 teaspoon thyme
1/2 teaspoon paprika
Dash of Cayenne
Dash of steak seasoning
2 Tablespoons lemon juice, divided,
Parsley for garnish

In a large skillet, melt butter over medium heat.  Add in additional seasonings, saving 1 tablespoon lemon juice and parsley.  Place fillets skin side up in pan and cook for three minutes.  Turn over and continue cooking until done.  Drizzle with extra butter sauce, lemon juice and sprinkle with parsley.  Serve hot.

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