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Article: Ling Fillet with Sweet Chilli Lime Butter

Ling Fillet with Sweet Chilli Lime Butter

Ling Fillet with Sweet Chilli Lime Butter


  • 4 Pink Ling fillets or white fish
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons sweet chili sauce
  • 1 lime, zest and juice
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish (optional)
  • Cherry tomatoes
  • Pumpkin


  1. Prepare the 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. Preheat your oven to 400°F (200°C),place the cubed pumpkin on a baking sheet lined with parchment paper an drizzle the olive oil over the pumpkin cubes and toss to coat evenly.
  3. Season the pumpkin with salt and pepper to taste and roast in the preheated oven for 20-25 minutes, or until the pumpkin is tender and slightly caramelized.
  4. Prepare the Ling Fillets: Pat the ling fillets dry with paper towels and season both sides with salt and pepper.
  5. Cook the Ling Fillets: Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
  6. Once the skillet is hot, add the ling fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
  7. Finish with Sweet Chilli Lime Butter: Once the ling fillets are cooked, transfer them to a serving plate, Top each fillet with a generous dollop of the sweet chili lime butter.
  8. Serve your Ling fillet with Sweet Chilli Lime Butter alongside your favorite side dishes and enjoy a flavorful and satisfying meal!