Butter Steam Fish

Butter Steam Fish

Butter Steam Fish is a simple QUICK & EASY yet tasty dish to make. I created this recipe when I was in college. The thought behind it was that fish isn’t really a favorite for many, but if I made it with a garlicky-butter Sauce along with other seasonings, it would definitely taste good…

And it turned out just the way I wanted it to. It actually became a favorite for my roommates and I and turned people who weren’t fans of fish into lovers of this dish! The fish is soft and tender, smothered in the garlic butter sauce and other natural seasonings that makes this dish so satisfying. 

Here Is what you need to make Butter Steam Fish

Fish Fillets – I recommend silver snapper, butter fish, tilapia or Basa . If they are big, you can cut them in 2 or 3 pieces. As with preparing all fish, you will want to rinse it in either a mixture of vinegar and water or lemon juice and water prior to seasoning.

Tomato Chunks – I prefer to use plummy tomatoes, but any will do, the redder and riper, the better as it helps to brighten up the color of your dish as well as add to the flavor.

Sweet Green Bell Pepper – These can be cut in medium to large chunks as well. If you prefer, red or yellow bell peppers can be used as well.

White Onions – I usually cut my onions horizontally in most of my dishes as this is how I was taught by my Dad which to me has a better look anyway.

Minced Garlic – or should I say…a generous amount of minced garlic that will contribute to the flavor you are looking for in this dish.

Fresh Thyme Leaves – Dried thyme leaves can be used as well, but I personally prefer fresh thyme leaves when possible.

Seasoned Salt – This will also help bring out the flavor and color of this dish.

Garlic Salt – Even though I use fresh garlic, I still use garlic salt to bring out the flavor even more.

Black Pepper – The combination goes well with the other seasonings, however if you want it even spicier, you can kick this up a notch with your pepper of choice as well. There are only a few dishes that I like spicy, and this doesn’t happen to be one of them.

Butter – Last but not least,“the star of the dish” is what I call it, as this is what makes this dish stand out. The quantity I have put in my recipe happens to be a little less than what I used to put. So, if you desire more butter, feel free, it only makes it taste yummier!

How You Make Butter Steam Fish

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1. After you have rinsed and drained all the water from the fish, you would add all the ingredients except the butter. Mix well and cover in a bowl to marinade for at least 2 hours.

2. When ready to cook, heat a large non-stick skillet on medium heat. Add your butter to melt slowly, then add your fish in a single layer if possible. Fish doesn’t take long to cook and is very delicate to turn. This may take about 7-8 minutes. I suggest cooking 4 minutes on each side and gently turn each piece with a large spoon one at a time. 

3. After this, it should be cooked and the heat can be turned off. See, quick & easy!

4. My serving suggestion for this is white rice, however, it can go well with several other sides.

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Butter Steam Fish

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 6

Author Dianne

Ingredients

• 2-1/2 Lb. Fish Fillet
• 3/4 cup Tomatos preferrably plummy
• 1/2 cup Onion cut in horizontal chunks
• 1/2 cup Sweet Bell Pepper (green or other colors) cut in chunks
• 2 tsp. Fresh Thyme Leave
• 6 cloves Garlic minced
• 2 tsp. Seasoned Salt
• 2 tsp. Garlic Salt
• 1 tsp. Black Pepper Fresh Ground (best)
• 6 Tbsp. Unsalted Butter or a little more if desired

Instructions

1. Cut fish fillets into 2 or 3 pieces if big. Place in a mixing bowl and rinse with vinegar or lemon and water. Rinse again and drain.

2. Cut up all vegetables and seasonings.

3. Add all above seasonings except butter. Mix well in bowl and marinade at least 2 hours.

4. When ready to cook, heat a large non-stick skillet on medium heat. Add butter to slowly melt.

5. Place fish in a single layer if possible with all seasonings in bowl on top. Cover pan and cook about 4 minutes, gently turn each piece with a big spoon to cook on the other side another 4 minutes approximately until cooked.

6. Remove from heat and serve with rice or side of choice. There should be a moderate amount of liquid in the pan, if not add a little water or more butter.