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Bahamian Grilled Fish with Lime-Butter Sauce
Fresh white fish, such as snapper or grouper, is grilled to perfection and then drizzled with a vibrant and tangy lime-butter sauce infused with garlic and herbs. This dish highlights the fresh seafood and bright flavors characteristic of Bahamian cuisine.
🧂 食材
- 4 6-oz portions White fish fillets (snapper, grouper, mahi-mahi)
- 2 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Unsalted butter
- 3 cloves Garlic(minced)
- 0.25 cup Fresh lime juice
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Fresh thyme(chopped)
- 0.25 tsp Red pepper flakes(optional, for a hint of heat)
👨🍳 步驟
- 1
Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking.
- 2
Pat the fish fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
- 3
Place the fish fillets on the preheated grill. Grill for 5-7 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
- 4
While the fish is grilling, prepare the lime-butter sauce. In a small saucepan, melt the butter over medium heat.
- 5
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
- 6
Stir in the fresh lime juice, chopped parsley, chopped thyme, and red pepper flakes (if using). Cook for another minute until the sauce is well combined and heated through.
- 7
Once the fish is cooked, carefully remove it from the grill and place it on serving plates.
- 8
Drizzle the warm lime-butter sauce generously over each fish fillet.
- 9
Serve immediately, perhaps with a side of rice and peas or a fresh salad.
💡 專業提示
- ✓Use the freshest fish possible for the best flavor.
- ✓Don't overcook the fish; it should be moist and flaky.
- ✓Adjust the amount of lime juice and herbs to your preference.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a splash of white wine to the lime-butter sauce for added depth.
- Grill some shrimp or scallops alongside the fish.
- For a spicier sauce, add more red pepper flakes or a finely minced scotch bonnet pepper.