Butterfish in Butter Sauce

Butterfish in Butter Sauce
Staff Writer
Shutterstock

Try this Caribbean specaily, butterfish in a rich butter sauce.

2
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  grapeseed oil
  • 2  Tablespoons  unsalted butter, divided
  • onion, diced
  • sprigs thyme, leaves removed
  • garlic clove, diced
  • jalapeno, seeded and diced
  • Salt and pepper, to taste
  • whole butterfish filets
  • 2  Cups  water
  • green onion, thinly sliced

Directions

Add the oil and 1 tablespoon butter to a large pan and place on medium heat. Add the onions and saute until translucent, but not brown. 

Add the thyme, garlic, and jalapeno and cook for one minute.

Meanwhile, pat the fish dry with a clean paper towel and season with salt and pepper. season fish with salt and pepper and set aside.

Pour the water into the pan and bring to a boil. Add the fish and turn heat to high. Cook for about 15 minutes spooning the liquid over the fish as it cooks. 

Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely, continue to baste the fish. Season with salt and pepper. Garnish with the green onions. 

 

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
34g
26%
Protein
6g
13%
Vitamin A, RAE
260µg
37%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
178mg
18%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
107µg
27%
Iron, Fe
13mg
72%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
170mg
24%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
213mg
14%
Thiamin
1mg
91%
Water
169g
6%
Zinc, Zn
1mg
13%

Butterfish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Butterfish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Butterfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.