Name: Lemon Butter Garlic Pan Seared fish recipe by Neetu Suri at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: I). FOR THE SEARED FISH; Big squares of Boneless Surmai or Singhara: 750 gms; Vinegar: for washing fish; Oil: 4 tbsp for saute and marinade; Salt: as per taste; Pepper: 1 tsp; Oregano: 1 tsp; Parsley: 1 tsp; II). FOR THE LEMON BUTTER SAUCE; Cold butter cubes: 100 gms; Finely chopped garlic : 4; Lemon juice : 2

ABOUT Lemon Butter Garlic Pan Seared fish RECIPE

This is a beautiful succulent, juicy, yet crispy fish taught by my mentor Vikas Sir that's served in restro style, but you can easily make it at home.

Ingredients Serving: 3

I). FOR THE SEARED FISH
Big squares of Boneless Surmai or Singhara: 750 gms
Vinegar: for washing fish
Oil: 4 tbsp for saute and marinade
Salt: as per taste
Pepper: 1 tsp
Oregano: 1 tsp
Parsley: 1 tsp
II). FOR THE LEMON BUTTER SAUCE
Cold butter cubes: 100 gms
Finely chopped garlic : 4
Lemon juice : 2

Instructions

FOR PAN SEARED FISH
Take boneless big filets. To remove raw smell of fish, then just pour some Vinegar on fish and leave it for 15 min. Wash and pat dry
Pour few drops of oil on fish, Sprinkle salt, pepper and oregano on both sides.
Next, take oil in non stick pan, and sear the fish 3-4 mins each side (if possible twice). Your fish is ready.
For the Lemon butter sauce (Cook side by side):
Take another pan, add 100 gms cold butter
Don't let melt completely, add coarsed garlic
Let it cook, but not much
Add lemon juice and switch off the flame
Drizzle this sauce on Seared fish.
Serve immediately.

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