Here’s a vibrant and flavorful recipe for Butter Fish with Tomatoes and Chili — a simple, slightly spicy, and tangy fish dish.
Ingredients (serves 2–3)
- 2–3 fillets of butterfish (or any firm white fish)
- 2 tbsp olive oil or butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2–3 fresh red chilies, sliced (adjust to heat preference)
- 3–4 ripe tomatoes, chopped (or 1 cup canned chopped tomatoes)
- 1 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley or coriander)
- Lemon wedges, for serving
Instructions
- Prepare the fish
- Pat the butterfish fillets dry. Season with salt and pepper.
- Sear the fish
- Heat 1 tbsp oil or butter in a skillet over medium-high heat.
- Sear the fillets 2–3 minutes per side until golden and just cooked through. Remove and set aside.
- Cook the sauce
- In the same skillet, add the remaining oil/butter. Sauté onions until translucent.
- Add garlic and chilies, cook 1 minute until fragrant.
- Stir in chopped tomatoes and paprika. Simmer 5–7 minutes until the tomatoes break down into a saucy consistency. Season with salt and pepper.
- Combine and finish
- Return the fish to the pan. Spoon the tomato-chili sauce over the fillets. Simmer 2–3 minutes to heat through and let flavors meld.
- Serve
- Garnish with fresh herbs and serve with steamed rice, mashed potatoes, or crusty bread.
- Add a squeeze of lemon for extra brightness.
✅ Tips:
- For extra richness, swirl in a teaspoon of butter at the end.
- You can add olives or capers for a Mediterranean twist.
- Adjust chili quantity according to your spice tolerance.
I can also give a one-pan oven-baked version that’s even quicker and minimizes cleanup.
Do you want me to do that?
