Cream Dory with Calamansi Butter Sauce is a delicious and popular dish in Filipino cuisine. It is made using cream dory fish fillets, which are a type of white fish known for their delicate and flaky texture. The fish fillets are pan-seared or grilled and then served with a Calamansi Butter Sauce, which is a tangy and buttery sauce made from calamansi juice and butter.
Calamansi, also known as Philippine lime, is a small citrus fruit that is commonly used in Filipino cooking. It has a unique flavor that is a mix of sweet and sour and it is a perfect complement to the mild taste of the cream dory. The sauce is made by reducing the calamansi juice with butter and seasonings, creating a tangy and buttery sauce that perfectly coats the fish fillets.
Cream Dory with Calamansi Butter Sauce is typically served as a main dish and is often accompanied by steamed rice and vegetables. This dish is known for its delicate and flavorful taste, and it's a perfect meal for seafood lovers who want to enjoy the taste of cream dory in a tangy and buttery way.
Ingredients
- 4 cream dory fillets
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup lemon or calamansi juice
- 2 cloves of garlic, minced
- 1 tablespoon of chopped parsley or green onions for garnish
Instructions
- Season the flour with salt and pepper. Dredge the cream dory fillets in the flour mixture, shaking off any excess.
- Heat the oil in a large skillet over medium-high heat. Add the cream dory fillets and cook for 2-3 minutes per side or until golden brown.
- Remove the fish from the skillet and set it aside on a plate.
- In the same skillet, add butter, lemon or calamansi juice, and garlic.
- Cook until the butter is melted, and the sauce is heated through.
- Place the fish back in the skillet, spoon the sauce over the fish.
- Cook for another 1-2 minutes or until the fish is cooked through.
- Garnish with parsley or green onions and serve hot.