Cream Dory with Calamansi Butter Sauce

Cream Dory with Calamansi Butter Sauce

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.


  • 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


  1. Season the flour with salt and pepper. Dredge the cream dory fillets in the flour mixture, shaking off any excess.
  2. 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.
  3. Remove the fish from the skillet and set it aside on a plate.
  4. In the same skillet, add butter, lemon or calamansi juice, and garlic.
  5. Cook until the butter is melted, and the sauce is heated through.
  6. Place the fish back in the skillet, spoon the sauce over the fish.
  7. Cook for another 1-2 minutes or until the fish is cooked through.
  8. Garnish with parsley or green onions and serve hot.
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