The Romos Life

Stovetop Chili White Fish in Butter

We used to be scared of cooking fish but it is SO EASY. This is fish white cooked in butter & wine and the recipe is jazzed up with chili powder to taste.

Last updated March 25, 2020EntréeStovetop

This is a quick recipe after the meat comes out of the fridge for a bit.

Fish types we recommend:

  • Orange Roughy (despite the name, it is a white fish).
  • Rockfish
  • Mahi mahi
  • Talipia
  • Seabass

We have used Rockfish and Orange Roughy (it was in season) in the past and it was great both times!

Preperation

30 minutes before you want to eat

Take the filets out of the refridgerator to start to warm up. Don't worry it isn't as long as other meats because... fish.

10 minutes before you want to eat

Put the butter in the pan and on the stovetop and turn it on to medium heat. After the butter is melted add the filets. Generally I put one side of the fish down in the butter then flip it just so it is covered in butter from the outset. Sprinkle the chili powder (and optionally the paprika) on top of the filet. After all that is done, sprinkle your capers on top and around the filets.

5 minutes before you want to eat

Using a spatula (I recommend a spatula so that there is large surface area hoping the fish stays together) flip the fish over. Sprinkle more of the spices on this side of the fish as well. Using a spoon, baste the fish in the butter / wine / caper marinate.

The moment you have been waiting for!

Time to feast! If it will stay in the pan for a couple extra minutes be sure to turn the stover to low.

Other Notes

We usually make a nice lite side salad and rice to pair with the fish. Also, our local grocery store sells a Lemon Butter Dill sauce, the rice and the fish all together tastes great!

Pairs well with