Mexican · Dinner
Skillet Fish Fillet in Garlic Sauce
White fish fillet seared in a skillet then simmered in a garlic and lime pan sauce built on olive oil, fresh garlic, and chicken stock instead of butter or cream. Finished with cilantro and lime, served over white rice with a light, savoury, low-cholesterol garlic sauce.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
399Calories
38.9gProtein
16.7gFat
21.3gCarbs
2.9gSugar
1.7gFiber
772mgSodium
78mgChol
2.6gSat Fat
880mgPotassium
73mgCalcium
1.7mgIron
2.3mcgVitamin B12
16mgVitamin C
Goes well with
Sauvignon Blanc or Pinot Grigio
local
Agua Fresca de Horchata
international
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the fish fillet dry with paper towels. Season both sides with salt and black pepper. Thinly slice the garlic and onion.
2
Sear
Heat the olive oil in a small skillet over medium-high heat. Sear the fish fillet 2–3 minutes per side until golden and opaque at the edges.
3
Simmer
Add sliced garlic and onion to the skillet over medium heat for 2 minutes. Pour in chicken stock and lime juice, return the fish, and simmer over medium-low heat 4–5 minutes until the sauce reduces slightly.
4
Plate
Transfer the fish and sauce to a plate alongside the cooked white rice. Stir cilantro into the sauce and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock, low sodium
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp black pepper
- 1/4 tsp1/4 tsp salt
- 11 onion
- 44 lime wedges, for serving
- 2/3 cup130g white rice, cooked
