Garlic Butter Cod Chili Lime

Garlic butter cod strips with sweet chili lime sauce make weeknight dinners feel restaurant special without the hassle. This recipe is all about fresh flavor and fast comfort. Each piece of buttery cod gets a tangy kick from a chili lime glaze and dinner is done before you know it.

I was first drawn to this recipe when I wanted something light but bold after a busy workday. Now it is my go to whenever we want a touch of tropical warmth no matter the season.

Ingredients

• Cod fillets: fresh or frozen both work well just make sure they smell clean with no fishy odor
• Butter: for rich flavor and to help the garlic melt into the fish
• Garlic: minced finely for a savory aromatic base pick firm cloves with tight skin
• Sweet chili sauce: gives a sticky sweet heat look for one with real chili and minimal thickeners
• Lime juice: fresh is best for bright acidity and balance
• Cilantro: chopped for a burst of color and freshness use leaves with no yellowing
• Salt: brings out all the flavors use flaky or kosher for best results
• Black pepper: adds a hint of spice grind fresh for the brightest taste

Step-by-Step Instructions

Preheat the oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and let it get fully hot while you prep the skillet

Melt the butter and sauté garlic:

Place a large oven safe skillet over medium heat and melt the butter until it foams slightly Add the minced garlic and stir gently for about a minute until it smells very fragrant but is not browned

Season and cook the cod:

Lay the cod fillets into the skillet in a single layer Pat them dry first if needed Season both sides with good pinches of salt and pepper Let them cook untouched for about three minutes until the underside is golden and the edges look opaque

Add the sauce ingredients:

Flip each fillet carefully Then pour the sweet chili sauce and lime juice directly into the skillet around the fish Tilt the pan gently so everything mixes together and coats the fillets

Bake to finish:

Transfer the skillet carefully to the hot oven Bake for about ten minutes or until the cod flakes easily with a fork and is opaque all the way through

Garnish and serve:

Remove the skillet and top the cod with lots of chopped fresh cilantro Serve straight from the pan for best flavor

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Cilantro on top might cause arguments at our table but it never fails to brighten the dish My sister always sneaks an extra squeeze of lime on her serving and I honestly think it makes the whole meal sing

Storage Tips

Leftovers will keep in a sealed container in the fridge for up to two days Try not to reheat for too long or the cod can turn tough Gently warm in the oven with a splash of water if needed

Ingredient Substitutions

No cod No problem Use tilapia haddock or even thin chicken breast fillets You can also swap the sweet chili sauce for homemade by mixing honey sriracha and a little vinegar

Serving Suggestions

Serve the cod strips with jasmine rice coconut rice or a simple green salad They also taste amazing wrapped in warm tortillas with shredded cabbage and avocado for fish tacos

Cultural Context

This dish draws on Asian and tropical flavors with a classic American baked fish approach Sweet chili sauce and lime give that southeast Asian twist butter and garlic bring the universal comfort

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Frequently Asked Questions

→ How do I keep cod fillets from falling apart while cooking?

Cook cod without flipping too often and use a flat spatula for gentle turning. Let the fish set a crust before moving.

→ Can I use frozen cod for this dish?

Yes, thaw the cod completely and pat it dry before cooking for best texture and to avoid excess moisture.

→ What side dishes go well with garlic butter cod?

Steamed rice, roasted vegetables, sautéed greens, or a light salad complement the flavors beautifully.

→ How can I adjust the spice level in the sweet chili sauce?

Choose a mild or extra spicy sweet chili sauce, or add a touch of cayenne pepper for more heat if desired.

→ Can I substitute another herb for cilantro?

Yes, fresh parsley or basil works well if cilantro isn’t preferred or available. Adjust to taste.