I’m really excited to share this flavorful seafood dish—I made it recently, and it turned out even better than I expected. The buttery garlic-seared cod strips paired with the fresh cilantro-lime sauce made for a meal that was both comforting and refreshing.
Why You’ll Love This Recipe
I love how this dish balances flavors so beautifully. The cod turns tender and flaky in a buttery garlic base, while the cilantro-lime sauce adds a bright, zesty finish. It’s the kind of meal that feels restaurant-quality but comes together in less than 30 minutes. It’s light, full of flavor, and satisfying without being heavy—perfect for any day of the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 g fresh cod fillets, cut into strips
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime
2 tablespoons fresh cilantro, finely chopped
¼ cup Greek yogurt
2 tablespoons mayonnaise
Directions
Pat the cod strips dry with paper towels to remove excess moisture.
Season both sides with salt, black pepper, and smoked paprika.
Heat butter and olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant.
Place the cod strips in the skillet and cook for 3–4 minutes per side, depending on thickness, until golden brown and flaky.
For the sauce, combine Greek yogurt, mayonnaise, lime juice, lime zest, cilantro, salt, and pepper in a small bowl. Stir until smooth.
Serve the cod strips hot with the cilantro-lime sauce drizzled on top or on the side. Garnish with extra cilantro and lime wedges if desired.
Servings and Timing
This recipe makes 4 servings and takes about 25 minutes total (10 minutes prep + 15 minutes cooking).
Variations
Different fish: Try haddock, tilapia, or halibut instead of cod.
Spicy version: Add chili flakes or a splash of hot sauce to the sauce.
Herb alternative: Swap cilantro for parsley or basil if you prefer.
Baked option: Bake the cod at 200 °C (400 °F) for 12–15 minutes instead of pan-searing.
Lighter version: Use only olive oil for cooking and skip the mayonnaise in the sauce.
Storage/Reheating
Once cooled, store leftover cod in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a skillet over low-medium heat with a little butter or oil to prevent it from drying out. Avoid using a microwave, as it can make the fish rubbery. Keep the sauce refrigerated separately and add it after reheating.
FAQs
1. Can I use frozen cod for this recipe?
Yes, just thaw it completely in the refrigerator and pat dry before cooking to ensure a crisp sear.
2. How can I tell when the cod is cooked?
The cod is ready when it flakes easily with a fork and is opaque throughout.
3. What can I serve with this dish?
I like pairing it with rice, quinoa, or roasted vegetables. It also works great with tortillas for fish tacos.
4. Can I make the sauce in advance?
Yes, the cilantro-lime sauce can be made a day ahead and stored in the refrigerator. Stir it well before using.
5. How do I prevent the sauce from turning watery?
Make sure to use room-temperature ingredients and mix them gently. If it separates, whisk in a bit more yogurt or mayonnaise to bring it back together.
Conclusion
This Garlic Butter Cod Strips with Cilantro Lime Sauce has become one of my go-to recipes because it’s fast, flavorful, and satisfying. I love how the buttery fish contrasts with the zesty, creamy sauce. It’s a simple yet impressive meal that never disappoints—and I’m sure it’ll become a favorite in your kitchen too.
Garlic Butter Cod Strips with Cilantro Lime Sauce is a quick and flavorful seafood dish featuring tender cod seared in garlic butter and paired with a bright, creamy cilantro-lime sauce. Perfect for a light yet satisfying meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
500 g fresh cod fillets, cut into strips
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime
2 tablespoons fresh cilantro, finely chopped
¼ cup Greek yogurt
2 tablespoons mayonnaise
Instructions
Pat the cod strips dry with paper towels to remove excess moisture.
Season both sides with salt, black pepper, and smoked paprika.
Heat butter and olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
Add cod strips and cook for 3–4 minutes per side until golden brown and flaky.
In a small bowl, mix Greek yogurt, mayonnaise, lime juice, lime zest, cilantro, salt, and pepper until smooth.
Serve cod hot with the cilantro-lime sauce drizzled on top or on the side. Garnish with extra cilantro and lime wedges if desired.
Notes
Use haddock, tilapia, or halibut as an alternative to cod.
Add chili flakes or hot sauce to spice it up.
Swap cilantro with parsley or basil if preferred.
Bake instead of sear: 200°C (400°F) for 12–15 minutes.
Store sauce separately and add after reheating fish.
