Fish fillets with Sweet Chilli lime butter

Ingredients

• 4 white fillets or barramundi fillets
• 4 tablespoons unsalted butter, softened
• 2 tablespoons sweet chili sauce
• 1 lime, zest and juice
• Salt and pepper to taste
• Assorted vegetables for steaming (e.g., broccoli, carrots, snow peas)

RECIPE

1. Sweet Chilli Lime Butter: In a small bowl, combine the softened butter, sweet chili sauce, lime zest, and lime juice. Mix until well combined. Set aside.
2. Prepare the Steamed Vegetables: Fill a large pot with about an inch of water and place a steamer basket inside. Bring the water to a boil over medium-high heat. Add the vegetables to the steamer basket, cover, and steam for about 5-7 minutes, or until they are tender but still crisp. Remove from heat and keep warm.
3. Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat and add a drizzle of olive oil.Once the skillet is hot, add the fish fillets, skin side down, and cook for about 3-4 minutes, or until the skin is golden and crispy.
5. Carefully flip the fillets using a spatula and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Transfer the cooked fish fillets to serving plates. Top each fillet with a generous dollop of Sweet Chilli Lime Butter.
7. Serve the white fillets alongside the steamed vegetables.
8. Enjoy your fish fillets with Sweet Chilli Lime Butter and steamed vegetables!