Fish. People either love it or hate it. You rarely meet someone who is “on-the-fence” about these gilled specimens. Although, I’ve found that many of the fish-haters out there haven’t even tried it. How do you know if you like something if you haven’t tried it?! (Do I sound like your mother? 
)
It’s true though, many people simply don’t like the IDEA of fish — so they go through life floundering (ha!) about with never even knowing that they are missing out on one of the most delicious (and healthy!) forms of protein out there.
For those of you who claim that you don’t like fish, but haven’t tried it recently (taste buds are always changing!) You have got to give this dish a try. It’s mild, light and full of buttery goodness. How could you go wrong with butter, anyway? For those of you who like fish, this is a great recipe to add to your weekly rotation — it’s easy enough (only 4 ingredients!) not to stress you out, but fancy enough to serve for a special occasion, guests or just ‘cuz
P.S. the Mister loved this dish — and until we started dating, he claimed he hated seafood of all kinds (the horror!). Of course he had never actually TRIED it – but I quickly changed that
I served this recipe along oven-roasted asparagus, which I cooked along with the fish.
You’ll need (serves 2):
- Two fillets of a mild, white fish
- 2 tablespoons of butter (I used Smart Balance)
- The juice of one lemon
- I glove of garlic (minced) OR 1/8 teaspoon of garlic powder
- 1 bunch of asparagus
- Olive oil
First, melt the butter on the stove top. Add the minced garlic, cook until browned. Add the juice of one lemon and set aside. Pre-heat the broiler. Coat the fish fillets with a bit of olive oil. Rinse and trim asparagus and coat with olive oil (season with salt and black pepper, if you’d like). Arrange both the asparagus and fish together on a cookie sheet (I line mine with non-stick foil for easy clean-up).
Cook for 4 minutes on each side, or until the fish flakes with a fork and the asparagus is browned. Plate and top with lemon/butter mixture.
Enjoy!
Are you a seafood lover or hater? When is the last time you gave it a try?
Tags: dinner, recipe, the mister
DeLICious. I adore seafood but I used to hate it. These simple kinds of recipes are the best; my favourite is to just grill up fish on the George Foreman and season it was some herbs. Serving it alongside asparagus is always a good choice!
I LOVE fish. Seafood is definitely one of my favorite foods, and the reason I’ll never be a “true” vegetarian or vegan. I could swear off ice cream, but never salmon or scallops! Thanks for the recipe!
I love fish, I think they are delicious. However, I decided I would only eat farm raised fish (no ocean fish) which limits me to catfish and tilapia. I bet tilapia would be delicious with lemon butter.
Yum yum… I LOVE seafood! I’m a big believer in trying anything once. For instance, I thought I would hate mussels and oysters and I tried mussels and I LOVE them. Same with calamari.
Lemon, butter and fish – such a perfect combination!!! Love it!
i adore seafood….yummmmmmm! i feel so healthy when i eat it grilled, too
Those aparagus spears are making me drool. Yum.
you are spot on, girl.. there is certainly no gray area when it comes to fish – ya love it or ya hate it. Personally, I loveeeee me some sea creatures and that recipe is looking so tempting right now!
this sounds so good!! i love fish.
I am a full-on seafood LOVER! It’s one of my favorite things to order at restaurants, and hopefully I can cook it more often. It’s funny though, I hated the taste, smell, and texture of any type of seafood until I was about 18..and then all of the sudden I tried it again and can’t get enough.
I love fish! I’m fairly selective but I literally made lemon butter fish fillets last night. haha
When I was growing up I never ate fish because my mom hated it. My dad, however, loved it, so I did get bites of it now and then in restaurants. I’m very lucky because my husband loves fish so we experiment with different varieties and create very delicious meals. Now I’m not too afraid to try new dishes!
Now, wild game, that’s something I’m still working on – I like bison, but that’s about it so far!
K