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Pan-Seared Pangasius with Lemon Butter Sauce



  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Season the pangasius fillets with salt and black pepper on both sides.
  2. 2.Dredge the fillets in flour, shaking off any excess.
  3. 3.In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  4. 4.Add the pangasius fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  5. 5.In the same skillet, melt the remaining tablespoon of butter.
  6. 6.Add the minced garlic and cook for 1 minute, until fragrant.
  7. 7.Pour in the lemon juice and chicken broth, scraping the bottom of the skillet to release any browned bits.
  8. 8.Simmer the sauce for 2-3 minutes, or until slightly thickened.
  9. 9.Return the pangasius fillets to the skillet and spoon the lemon butter sauce over them.
  10. 10.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

  • chevron_rightMake sure to pat the pangasius fillets dry before seasoning them to ensure a crispy sear.
  • chevron_rightServe the dish with steamed vegetables or a side salad for a complete meal.
  • chevron_rightFeel free to adjust the amount of lemon juice to your personal taste.