Ling Fillet with Sweet Chilli Lime Butter
Ingredients
- 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
Recipe:
- 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.
- 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.
- 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.
- Prepare the Ling Fillets: Pat the ling fillets dry with paper towels and season both sides with salt and pepper.
- Cook the Ling Fillets: Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
- 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.
- 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.
- Serve your Ling fillet with Sweet Chilli Lime Butter alongside your favorite side dishes and enjoy a flavorful and satisfying meal!
