Ingredients for Vanilla Lemon Butter Sauce
4 Tablespoons Unsalted Butter, cut into pieces
Zest and Juice of 1 Lemon
Pinch of Manion’s Vanilla Bean Salt, or kosher salt
Freshly Ground Pepper
1 teaspoon Manion’s Vanilla
Steps:
- On medium heat, melt butter in saucepan or skillet until golden, nutty brown, about 3-4 minutes.
- Pour butter into a small mixing bowl.
- Zest some lemon rind into the bowl with the butter.
- Juice your lemon and add 2-3 Tablespoons of fresh lemon juice into the bowl and stir.
- Stir in 1 teaspoon Manion’s Vanilla.
Remarks:
This is an excellent sauce to use on white fish, such as cod or halibut. When I come home from the market with fresh fish, or if I defrost frozen fillets early in the day, the following recipe for Fish with Vanilla Lemon Butter Sauce is the recipe I use to put a quick, flavorful piece of seafood on the table.
Ingredients for Sautéed White Fish Fillets
4 Fillets, such as Cod or Haddock
Flour for dusting – I use Wondra extra fine flour.
Pinch of Manion’s Vanilla Bean Salt, or kosher salt
Freshly Ground Pepper
2-3 Tablespoons canola oil
Steps:
- Pat fish fillets dry using paper towels.
- Lightly salt and pepper the fish fillets, and then dust them with flour until a white powder coating surrounds each fillet, shake off any excess flour.
- In non stick sauce pan over medium to high heat, warm up the canola oil until hot. You want a thin veneer of canola oil on the pan.
- Add the fish to the heated pan and cook until golden, about 2 minutes on side one, and then 1 1/2 minutes on side 2. Thick cuts of fish will require more cooking time. Attend to this carefully, it goes quick!
- With your dinner plates ready to go, remove fish from pan and using a silicon pastry brush, paint the warm Vanilla Lemon Butter Sauce over the top of each fillet generously.
- Serve immediately. Goes great with a fresh garden salad and aromatic basmati or jasmine rice recipes.
Remarks:
My go to Rhode Island fish market is Ocean Catch Seafood in Wakefield, RI. Check them out here.
