Striped Bass with Lime Butter Recipe

Name: Striped Bass with Lime Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 striped bass or red snapper fillets; 1 tsp. kosher salt; 1/2 tsp. Freshly ground pepper; 13 c. all-purpose flour; 1 1/2 tbsp. canola oil; 13 c. dry white wine; 3 tbsp. fresh lime juice; 2 tbsp. minced shallot; 1 tbsp. heavy cream or half-and-half; 5 tbsp. cold unsalted butter; 1 tbsp. fresh chervil, dill, or parsley leaves; Pan-Fried Red Potatoes

Servings: persons

6 striped bass or red snapper fillets
1 tsp. kosher salt
1/2 tsp. Freshly ground pepper
13 c. all-purpose flour
1 1/2 tbsp. canola oil
13 c. dry white wine
3 tbsp. fresh lime juice
2 tbsp. minced shallot
1 tbsp. heavy cream or half-and-half
5 tbsp. cold unsalted butter
1 tbsp. fresh chervil, dill, or parsley leaves
Pan-Fried Red Potatoes

1
Pat fish dry with paper towels and season with half of the salt and pepper.
2
Spread flour on waxed paper and dredge fillets.
3
Heat oil in a 12-inch nonstick skillet over moderately high heat until oil shimmers.
4
Add fillets, skin down, and cook 4 minutes, until skin is crispy.
5
Flip fillets and cook 1 to 2 minutes longer.
6
Transfer them, skin side up, to a warm plate.
7
Add wine, lime juice, and shallots to skillet; boil over high heat 2 to 3 minutes, until liquid is reduced to about 1 1/2 tablespoons.
8
Stir in cream.
9
Once mixture bubbles, reduce heat to low.
10
Swirl in butter one piece at a time, adding each piece before the previous one has completely melted.
11
Lift pan from heat a few times so sauce won't separate.
12
Add remaining salt and pepper.
13
Place potatoes on serving plates and top with a fillet, skin side up.
14
Spoon lime butter and scatter herbs on top.

3032

kcal

Calories

Fat

595

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 striped bass or red snapper fillets, 1 tsp. kosher salt, 1/2 tsp. Freshly ground pepper, 13 c. all-purpose flour, and more.

Yes, Striped Bass with Lime Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Striped Bass with Lime Butter

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