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Lilly’s Table

 
 
Fennel & Blood Orange Salad
© Lillys-Table.com Photo of Brown Butter Fish
 

Tags: Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Brown Butter Fish

from Brown Butter Fish with Baked Carrot Rice & Fennel Blood Orange Salad, the Week of December 11, 2016.
View the next recipe for this meal.

Just a bit of butter is cooked until the milky solids caramelize, creating a sauce that is both nutty & almost sweet. The sauce and fish are finished with a generous splash of lemon juice to further the tangy sweetness.

Ingredients

  • 3 tablespoons butter, unsalted
  • 12 ounces white fish of the day, such as tilapia, catfish, turbot, or other sustainable fish
  • 1 pinch salt
  • 1 pinch black pepper
  • 1½ tablespoon lemon juice

Serving Size: 2 People

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Preparation Instructions

Place the butter in a skillet over medium-low heat. Bring the butter up to a frothy simmer and then reduce the heat slightly. When you start to see bits of brown, pour out about half of the butter into a small dish to set aside.

Season each fillet of fish with salt and pepper.

Increase the heat to medium and sear the fish on both sides in the remaining butter. About 4-6 minutes on each side until golden and slightly firm to the touch. The timing will vary depending on the thickness of the fish. It is officially cooked through when the fish flakes easily with a fork.

Working quickly, pour the brown butter over the fish in the skillet. Once the butter bubbles, pour in the lemon juice. Swirl the pan as it sizzles up.

Taste the sauce and add a pinch of salt if needed.

Serve the fish immediately with a drizzle of the lemon-butter sauce.