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White Fish with Zesty Mushrooms
This fish recipe has a zesty lime and lemon butter sauce that pairs fantastically with the spring onions and mushrooms. Serve with white rice and your favourite green vegetables.
Ingredients
Serves: 4
- 30g dried porcini mushrooms
- 30g butter
- 2 (120g) fillets firm white fish, halved
- 1/2 teaspoon salt to taste
- 1/2 teaspoon ground black pepper to taste
- 1 tablespoon lemon zest
- 2 limes, juiced
- 2 spring onions, chopped
Directions
Preparation:30min ›
Cook:15min ›
Ready in:45min
- Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes or until rehydrated and chop.
- Melt half butter in a medium frypan over medium heat. Place fish in the frypan and season with salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the fish and continue cooking 5 minutes.
- Flip the fish and season again with salt and pepper. Sprinkle with remaining lemon zest and cover with remaining lime juice. Stir remaining butter, spring onions and porcini mushrooms into the frypan. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
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Reviews and Ratings
Global Ratings:
(156)
Reviews in English (121)
Based on all the rave reviews, I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions, but scallions would not have saved this dish. This dish is just *way* too sour! It was unedible. Even after we tried to "fix" it, it still tasted like Key Lime Fish. So unless you really, really love lime, use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste. - 21 Oct 2003 (Review from Allrecipes USA and Canada)
Awesome flavor! I substituted about 1 lb. sautéed mushrooms for half the porcini & used olive oil instead of butter. I'll definitely make this one again. - 29 Dec 2002 (Review from Allrecipes USA and Canada)
I used regular fresh brown mushrooms, but other than that I followed the recipe ingredients and directions. The dish turned out better than I expected. Remember to trim the red lateral line meat out of the fillet and trim all silvery stuff off of the fish too. These are the parts of the fish that will give the meal an "off" or "fishy" taste. - 12 Jun 2003 (Review from Allrecipes USA and Canada)