Sometimes the best recipes are born when you run out of the necessary ingredients and have to improvise. A few weeks ago I was intending to make fish with some sort of buttery lemon sauce for dinner and discovered I was out of lemon. But I did have lime! And cilantro. And so… pan-fried fish with cilantro lime butter was born. Turned out to be one of the best fish recipes I’d made in a long time!
- 1/4 cup salted butter, softened
- 1/4 cup cilantro leaves, chopped
- Zest of one lime
- Pinch salt
- 1/4 cup almond flour
- 1/4 cup golden flax seed meal
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/8 tsp chipotle powder (can substitute chili powder)
- 4 flaky white fish filets, 4 to 6 ounces each
- 2 tbsp butter or olive oil
- In a small bowl, add the butter, cilantro, lime zest, and salt. Mix until thoroughly combined. Turn out onto a piece of waxed paper and then shape into a log. Refrigerate until firm.
- In a large plastic bag, combine almond flour, flax seed meal, salt, pepper, garlic powder, and chipotle powder. Shake bag to mix well.
- Add fish filets and shake gently until fish is coated all over.
- In a large skillet, heat butter or oil over medium heat until hot. Add filets to pan and cook 3 to 5 minutes on the first side, until nicely browned. Then gently flip and cook on the second side until fish flakes easily with a fork, another 3 to 5 minutes. (Total cooking time will depend on the thickness of your fish).
- Serve fish with a pat of Cilantro Lime Butter on top of each filet.