Fish Fillet with Lime & Garlic Butter Sauce

Name: Fish Fillet with Lime & Garlic Butter Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 slices Spanish Mackarel (Tanigue); 1 dozen green limes; salt; pepper; Butter; 3 cloves garlic, chopped; 1/2 cup chicken stock; 1 tbsp flour, diluted with water

bemski @Bemski_Cooks

Cebu City

Yes, Lime. Not lemon but LIME.
I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.

I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.

In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.

Yes, Lime. Not lemon but LIME.
I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.

I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.

In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.

bemski @Bemski_Cooks

Cebu City

Yes, Lime. Not lemon but LIME.
I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.

I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.

In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.

Yes, Lime. Not lemon but LIME.
I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.

I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.

In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.

Saved

Ingredients

2 servings

2 slicesSpanish Mackarel (Tanigue)
1 dozengreen limes
salt
pepper
Butter
3 clovesgarlic, chopped
1/2 cupchicken stock
1 tbspflour, diluted with water

Saved

Steps

1

Dress the mackerels with salt and pepper. Squeeze about 4 lemons on each mackerel. Remove the seeds. About 2 limes for every side of the fish.
2

In a non-stick pan, fry the mackerels with approx. 2 tbsp of butter. Flip each side to brown. Remove from pan once cooked.
3

While the frying is being done, prepare the sauce: in a separate pan, in low-medium heat, stir chopped garlic with 1 tbsp of butter. Just brown it a bit.
4

Pour in the chicken stock into the butter and garlic mix. Squeeze the remaining limes into the sauce without the seeds. Then pour in the flour mixture with constant stirring until thick. Do not boil.
5

Arrange the fish on the plate with your steamed vegetables, if you wish to add those. Do steam those vegetables first and make sure to them arranged on the plate before pouring the sauce.
6

Pour your sauce on the fish and vegetable. Enjoy!