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Recipe Collection

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Fresh Fish in Browned Butter

Fresh Fish in Browned Butter Related:   dairy, fish, Shabbat, Shavuot

Prep time: 5 minutes

Cook time: 5–10 minutes depending on the thickness of the fish

Yield: 4–6 servings

I have been shopping, cooking and eating in multiple cycles since Thanksgiving. For a break from the heavy, labor-intensive meals, I go to the fresh fish market and buy the wildest freshest fish they have that day. I have made this recipe with a variety of different white fishes, and they all taste delicious. Throw together a salad, vegetable and some fruit, and all your holiday eating guilt disappears with this tasty and very satisfying meal.


  • 2 pounds fresh fish (cobia, scamp, grouper, snapper, flounder, halibut or any other white fish will work)
  • 2–3 tablespoons butter
  • Salt and pepper to taste
  • 1–2 teaspoons garlic powder
  • ¾ cups flour
  • Parsley, lemons or capers for garnish


  • Cut fish into medium-sized pieces. Melt butter over medium heat in a heavy sauté pan large enough to hold all the pieces of fish. Add salt and half the garlic powder to the melted butter and continue heating the butter until it becomes golden-brown, but not burned (be careful—it burns quickly!).
  • In the meantime, put the flour in a bowl and add salt, pepper and remaining garlic powder and mix. Dip the fish in the flour, lightly dusting all sides of the fish with the seasoned flour. Shake off excess flour.
  • Place the fish pieces into heated browned butter and cook for a few minutes on each side until the fish flakes apart. Thicker cuts may require a few extra minutes on each side, but don't overcook. Garnish with parsley and add a little lemon juice and capers, if desired.

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