To use as Sauce, microwave in 10 second increments. Place the thawed fish fillets in a dish and pour the parsley, garlic, lemon mixture over top. What specific fish did you use for this recipe? Your email address will not be published. This sauce is killer with pulpo too….I was trying to think of something that would juice up my husbands love of rice with every meal….worked like a dream and didnt kill the flavor of the pulpo either….another great hit from Dozer’s mom!!! Was it the butter? Monica – My George Foreman is really old school (like back from the 90’s) and only has one temperature setting. Saving this recipe. Hi Richard, sorry you had issues here but yes, that’s right, the sauce is set aside while you cook the fish – as per the directions in the recipe N x. If I had bought a larger pack, they probably would have been even less expensive per fillet. Storing Brown Butter: You'll only need around 1 tbsp of Sauce per serving - it's very rich - but this recipe makes slightly more because it's hard to make a smaller quantity. Sounds like you nailed it Yvette! Can you broil the fish instead of on the stove? Turn and repeat. 3. The Lemon Butter Sauce is just made with butter and lemon. I sprayed my grill surface with non-stick spray just because the cooked fish is so delicate that I didn’t want to chance it sticking at all. 1. This Lemon Butter Sauce for fish is outrageous – 3 minutes, 2 ingredients, totally restaurant worthy. No problem! Brown butter is everything you love about melted butter, boosted with an incredible nutty, toasty aroma. Join me for delicious recipes designed for small budgets. Try this lemon pepper fish marinated sauce with some lemon pepper broccoli or blistered green beans. The marinade is ready. So here are a few quick tips: And you don’t need much – this stuff is rich! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. My husband says he thinks it’s his favorite way to eat fish from now on. Pat fish dry using paper towels. and the instructions were great also. See Note 3 for storing. Join my free email list to receive THREE free cookbooks! Adjust lemon/salt to taste. Along with your Pad Thia which was also out of this world My family and i have sworn to try one of your recipes every week. It takes about 15 minutes to prepare and if you get some rice and veggies going first, you can have a super healthy meal done in just about a half hour. This was excellent! Close the lid, set the timer for two minutes and let it do its magic. Also I like using my black non stick pan for the fish and you can't see the colour of the butter in dark coloured pans. If so, instructions? Welcome to the world of delicious recipes designed for small budgets. Because they are vacuum sealed, you can place them under running water to thaw without them getting water logged. As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. But it’s not “just” butter and lemon. It will run off a bit (the lemon juice makes it liquidy) but that’s okay. Grind black pepper and add a touch of salt. Could you make this on a charcoal grill some he? The literal translation is “hazelnut butter”, and even though hazelnuts don’t come into the equation at all, we get it. WOOT! Required fields are marked *. Add lemon juice and a pinch of salt and pepper. Hi DW, you sure could, I’d spray it with oil and then broil until cooked through. Don’t try to make the Lemon Butter Sauce in the same skillet as the fish – the pan will be too large. Learn how your comment data is processed. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Because they are so thin, they thaw in about 5 minutes! I used a mini food processor (exactly like this one) to whip up my marinade but it could be done just as easily with a knife. Den Fisch auftauen. When you need a quick fix, this quick lemon garlic marinade will turn a plain fish filet into something delicious. Serve with additional slices of lemon if desired. 2. Place the butter in a light coloured saucepan or small skillet over medium heat. I like using this sauce for thin fillets because I find you get the best sauce to flesh coverage, and also because thin fillets tend to mean less fish (the sea bream in the photos are only around 120g/4oz each) so you're not having to pour over loads of Sauce (it is quite rich). Budget Bytes » Recipes » Gluten free Recipes » Quick Lemon Garlic Fish. Tested and proven! While brown butter is simple to make, if it’s on too high a heat, it can go from nutty perfection to burnt in seconds. Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Carefully remove the fish from the grill (it will be delicate). I tried a few fillets on Medium and although they got brown and were done they weren’t crunchy like you referenced. Whether you plan on grilling your marinated cod filets or baking your fish, lemon marinated cod is always a people pleaser. thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1), Melt butter then leave on the stove, whisking / stirring very now and then. Sprinkle with salt & pepper, then flour. N x. Keep the marinade aside, and let the fish bathe in it for a while. First wipe it clean (yes you lose pan flavour, but it's nice to have a "clean" looking sauce), lower heat then make the sauce once the pan has cooled. Place the fish fillets in the hot grill, close the lid and set the timer for 2 minutes. Squeeze a fresh lemon or use presqueezed lemon juice to mix with extra virgin olive oil. The fish weight seems small but it looks larger on the plate because I used a thin fillet (bream). Turn the chopper on until the parsley and garlic are finely minced and the mixture is well combined. Use leftovers to jazz up vegetables, mashed potato, or even spread on toast! Here are a few more ideas for things to serve this fish with: Hungry for more? Check the fish after two minutes. The fish fillet is pictured in this post with the Kale and Quinoa Salad I published on Monday. There will still be plenty to give good flavor. My fish wasn’t crunchy… maybe you misread that? Learn how to pronounce it so you can loftily tell your family and friends “we’re having French tonight!” (But don’t tell them how simple it is?). Cut the lemon in half and add the juice and zest from one half into the food chopper.