Pan Fried Fish With a Lemon Butter Sauce Over Rice

Pan Fried Fish With a Lemon Butter Sauce Over Rice

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was pan sauces. I have made a number of pan sauces in the past without second thought so when this theme came up, I really had to think. This was so damn delicious and decadent, I will definitely be making this again. A** Blood is a homemade hot chili powder that I make (



  1. 1/2 Cup Dry White Wine
  2. 1/4 Cup Lemon Juice (About 1 large lemon)
  3. 1 Tablespoon Garlic , minced
  4. 1 Tablespoon Shallot , minced
  5. 1/2 teaspoon Salt
  6. 1/4 teaspoon Black Pepper
  7. 1 Dash Worcestershire Sauce
  8. 1 Dashes Hot Sauce - 2
  9. 1/4 Cup Heavy Cream
  10. 1/2 Cup Butter , room temperature
  11. 1/4 Tablespoon Paprika Smoked
  12. 1/4 Tablespoon Salt
  13. 1/4 Tablespoon Garlic Powder
  14. 1/4 Tablespoon Black Pepper
  15. 1/8 Tablespoon Onion Powder
  16. 1/8 Tablespoon Cayenne Pepper
  17. 1/8 Tablespoon Blood A **
  18. 1/8 Tablespoon Oregano Dried
  19. 1/8 Tablespoon Thyme Dried
  20. 1 lb White Fish (I used Tilapia)
  21. 1/4 Cup Panko Bread Crumbs
  22. 1 Tablespoon Almonds , chopped
  23. 2 Tablespoons Olive Oil
  24. 1 Cup Jasmine Rice
  25. 2 Cups Water
  26. 1/2 teaspoon Salt


20 mins
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    Start making the rice. Put the rice, water, and salt in a pot. Turn the heat to high.

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    As soon as the water begins to boil, reduce the heat to low, and cover.

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    Simmer until all the water is absorbed (about 10 - 15 mins).

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    Meanwhile, start making the sauce: Heat a large deep skillet over medium high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.

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    Stir in the salt, pepper, worcestershire sauce, and hot sauce. Simmer until the mixture is syrupy (about 3 mins).

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    Stir in the cream and cook 1 minute.

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    Reduce the heat to low and whisk in the butter a spoonful at a time.

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    Whisk until all the butter is melted.

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    Serve or set the sauce aside.

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    Mix the fish spice blend. Stir in the flour and almonds.

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    Dredge the fish in the seasoning and set aside.

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    In the same skillet used to make the sauce, heat the olive oil over medium heat.

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    Add the fish to the skillet and cook for 2 - 4 minutes each side.

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    Serve fish on rice and top with sauce.

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