You’re probably a pro at cooking salmon. Your skills have been honed by practice because the (absolutely correct) notion of salmon as a superfood has been sufficiently pounded into your head. Though salmon is one of the healthiest ocean edibles, we shouldn’t overlook his fellow swimmers – white fish is high in healthy fat and protein and very low in calories. It’s also milder in flavor, which makes it a great choice for kids (hello, fishsticks?).
In the ten to fifteen minutes it takes your fish to cook, make this sauce on the stovetop; it’s amazingly flavorful and really perks up the simple, light fare. I’ve made this on both salmon and white fish – equally delicious on both, I thought. Rich, however, liked it better on salmon. He told me this after I’d taken the picture of the white fish. I growled at him and told he he was wrecking my mojo. My cousin Katie wanted this recipe so after sending it her way we texted back and forth – she said she always grills her fish and wondered if this would work the same? Absolutely! Cook your fish however you like and top with this sauce – easy.
Oven Roasted Fish with Browned Butter Lime Sauce
1 lb. firm white fish, such as halibut
Olive oil spray, salt and pepper
4 tbsp. butter
2 large cloves garlic, put through a garlic press
2 limes, juiced
2 tbsp. honey
½ tsp. kosher salt
¼ tsp. black pepper
2 Scallions, thinly sliced
1. Preheat oven to 400 degrees and line a heavy rimmed baking sheet with foil. Spray foil with nonstick spray.
3. Meanwhile, cut butter into tablespoons and heat in a small saucepan over medium heat. Stir until melted.
4. Reduce heat to medium low and let butter boil – watch carefully until it turns golden brown and smells nutty. Remove from heat.
5. Immediately add garlic and stir. Add lime juice, honey, salt and pepper and stir well.
6. Pour sauce over fish and top with scallions.