Pan Fried White Fish with Lime and Garlic

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Folks! This white fish recipe could. not. be. easier! I’m not exaggerating even one bit when I say this will not take you a second over 10 minutes and only one pan. You can’t even go through a drive-thru that fast and you certainly wouldn’t eat as nutritiously and deliciously for so little time investment. The flavor of this white fish is great too! I hope you’ll enjoy such a simple, fast, yummy meal that will feed a family.

5.0 from 1 reviews
Pan Fried White Fish with Lime and Garlic
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 firm white fish fillets (I like wild-caught cod)
  • Sea salt to taste
  • 3 tablespoons coconut oil
  • 2 garlic cloves, minced
  • Zest of 1 lime
  • ¼ cup lime juice
Instructions
  1. Melt coconut oil in a heavy-bottom skillet over medium-high heat.
  2. Add garlic and saute for 1 minute.
  3. Season fish on both sides with sea salt, add to skillet.
  4. Cook fillets for 2 minutes. Flip and cook for 2 more minutes.
  5. Pour lime juice over fish and into skillet, cover and cook for 3 more minutes, allowing juices and oil to come to a boil (turn heat up if necessary).
  6. Remove pan from heat, sprinkle lime zest over fish.
  7. Serve with a side salad or quickly saute cauliflower rice in remaining pan juices and serve fish over the cauliflower rice.

 

 

About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

1 comment

  • Christine C. says

    We made this last night using Turbot filets. Our pan is a GreenPan nonstick which I know from experience will burn the garlic if added first. So, I added the garlic to flavor the oil, then took the garlic chunks out and put them in a bowl. I returned the garlic to the pan after the fish had nearly cooked. We debated using the old standard of lemon instead of lime, but the lime was wonderful. This recipe is easy and very delicious. This will go in the regular lineup.

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