Seared Fish with Lime Butter Wine Sauce
Seared Fish with Lime Butter Wine Sauce
Savour this quick and easy Chinese seared fish recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 300 grams White fish fillets
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground White pepper
  • 300 grams Long beans
  • 1 tablespoon Vegetable oil
  • ¼ cup Butter, at room temperature
  • 3 tablespoons Classic Chardonnay (optional)
  • 1 tablespoon Soup stock
  • 2 tablespoons fresh Lime juice or to taste
  • 5 Scallions white part only finely sliced on the bias
  • 1 tablespoon Sweet pickled onion, drained and rinsed
  • 1 large ripe Tomato, peeled seeded and cute into ¼ inch dice
  1. Season the fish on both sides with salt and pepper
  2. Heat oil in a large skillet over medium-high heat. Sear fish, in two batches, until browned on both sides, about 2 minutes per side. Reduce the heat to medium and cook about 2 minutes longer until fish is just cooked through. Transfer fish to a plate and set aside
  3. Return skillet to medium-high heat. Add the wine and lemon juice and cook for 2 minutes Reduce the heat to medium and add the butter, a tablespoon at a time, swirling the skillet to incorporate the butter. Add the green onions, pickled onion, tomato, and long beans and cook until just heated through. Return the fish and any accumulated juices and simmer, basting the fish with the sauce, until everything is nice and hot. Transfer fish and vegetables to a platter Pour the sauce over the fish and serve

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