Rockfish with Yuzu Butter Sauce
This Rockfish with Yuzu Butter Sauce is decadent and rich, yet lightly floral and citrusy. It is easily made in less than 30 minutes and perfect for anything from a weeknight dinner, to a special occasion or date night dinner!
Ingredients
- 1 lb Rockfish, or other Whitefish cut into 4 filets
- ½ Cup Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Chives or green onions, thinly chopped
Yuzu Butter Sauce
- 4 tablespoon Butter
- ⅛ Cup Yuzu Juice
- 2 Garlic Cloves, minced
- Salt to taste
Instructions
- Make sure your fish fillets are nice and dry and then season them with salt and pepper on both sides.
- Dredge fillets in flour on both sides, shake to remove excess flour. They should be just lightly coated.
- Heat a skillet over medium high heat.
- Once the skillet is hot, add 2 Tablespoons of Oil as well as the fillets.
- Cook the fillets for 2 minutes per side (or until fish is flaky and golden brown).
Yuzu Butter Sauce
- Heat metal sauce pan over medium high heat and add the butter.
- Once butter has stopped sizzling and has completely melted, add the garlic.
- Use a spoon to scrape the layer of foam off of the top.
- Swirl in gently until you have clear, golden brown butter. Make sure you keep a close eye on it now. It can go from golden brown to burned very quickly.
- Pour the brown butter into a bowl. Make sure you don't add the brown sediment that will be at the bottom.
- Stir Yuzu Juice into the butter garlic sauce.
- Taste and season with salt according to your preference. If you used unsalted butter, you will most likely want to add salt.
How to Serve
- To serve, drizzle a tablespoon or so of the Yuzu Butter sauce over each piece of fish. A little goes a long way, but you should have enough sauce to add a little extra for anyone who wants more.
- Sprinkle with chives to garnish.
- Enjoy! ♥️
Notes
Just a Few Notes...
- You can use any white fish that you like. I would suggest Rockfish or Cod as they are reasonably priced, widely available and not overly fatty. Otherwise, feel free to use any other lean white fish you like. I would suggest staying away from Salmon and Black Cod as they are very fatty.
- When you are pan frying your fish, the fillets are done when the outside is golden brown and the layers flake away easy, but are still very moist.
- You can use salted or unsalted butter, just make sure you taste your sauce before you season it, as every butter and every salt varies!
- When you are browning your butter, keep a close eye on it. It can go from perfectly golden brown and delicious to burned and bitter very quickly!
- To help gauge the butter doneness, use a light colored sauce pan, such as stainless steel. Stay away from dark pots or pans that will make it hard to see the color of the butter.
- If you are lucky enough to have access to a fresh Yuzu fruit, then of course, use that! :) If not, it is fairly easy to find a pure Yuzu Juice that will work just as well!
Nutrition
Calories: 215kcal