E-Book:
96
Printed Book:
96
Citrus Butter Fish
Use paper towels to thoroughly pat dry excess moisture from fish fillets. Set fish aside. In a bowl, combine melted butter/oil mixture, lemon juice and zest and 1/2 tsp. salt. Stir to combine well. In a separate bowl, combine the remaining 1/2 tsp. salt, paprika, garlic powder, onion powder and black pepper. Evenly press spice mixture onto all sides of the fish fillets. Heat avocado oil until it sizzles in a large, heavy pan over medium-high heat. Add two fish fillets at a time for even browning. Cook each side just until the fish becomes opaque and is browned. Lightly drizzle some of the lemon butter sauce over the fish as you cook, reserving the rest for serving. Take care not to overcook. Serve the fish with the remaining lemon butter sauce, basil or parsley, and lemon slices.
Ingredients:
1)
white fish fillets, about 6 inches long, 1 inch thick (cod, halibut, mahi mahi) : 4
2)
melted butter mixed with 1 teaspoon of olive oil : 2 tablespoon
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juice and zest from lemon : 1
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sea salt, to taste : 1 teaspoon
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paprika : 1 teaspoon
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garlic powder : 1 teaspoon
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onion powder : 1 teaspoon
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black pepper : 0.25 teaspoon
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avocado oil : 3 tablespoon
10)
freshly chopped basil or parsley leaves, for garnish and flavour :
11)
extra lemon slices for serving :
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