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Garlic Butter Cod Strips with Sweet Chili Lime Sauce Recipe
Ash Tyrrell

Garlic Butter Cod Strips with Sweet Chili Lime Sauce Recipe

I recently made these Garlic Butter Cod Strips with Sweet Chili Lime Sauce, and I honestly could not stop going back for more. The cod turns perfectly flaky on the inside while staying crispy and buttery on the outside. What really impressed me was the sweet chili lime sauce because it adds the perfect balance of sweetness, tanginess, and a little heat
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ pounds fresh cod fillets cut into strips – Fresh cod works best because it stays flaky and tender while cooking.
  • 2 tablespoons butter – Adds richness and helps create the garlic butter flavor.
  • 4 garlic cloves minced – Fresh garlic gives a stronger and more aromatic taste than garlic powder.
  • 1 teaspoon paprika – Adds mild smokiness and beautiful color to the cod.
  • ½ teaspoon salt – Enhances the natural flavor of the fish.
  • ½ teaspoon black pepper – Gives the dish a subtle spicy kick.
  • 2 tablespoons olive oil – Helps the cod cook evenly and prevents sticking.
  • ¼ cup sweet chili sauce – Creates the sweet and slightly spicy base for the sauce.
  • 1 tablespoon fresh lime juice – Fresh lime brightens the flavors and balances the sweetness.
  • 1 teaspoon lime zest – Adds a refreshing citrus aroma.
  • 1 tablespoon honey – Gives the sauce extra glossy sweetness.
  • 1 tablespoon chopped parsley – Adds freshness and color before serving.
  • Lime wedges for serving – Perfect for squeezing over the cod strips right before eating.

Method
 

  1. Pat the cod fillets dry using paper towels before slicing them into strips. Dry fish cooks better and develops a light golden crust in the pan. Season the strips with paprika, salt, and black pepper so every bite is flavorful.
  2. In a small bowl, mix together the sweet chili sauce, lime juice, lime zest, and honey. Stir everything until smooth and glossy. The sauce should taste sweet, tangy, and slightly spicy at the same time.
  3. Place a large skillet over medium heat and add olive oil with butter. Let the butter melt slowly until it becomes slightly foamy. This creates the perfect flavorful base for cooking the fish.
  4. Add the minced garlic to the pan and stir for about 30 seconds. Be careful not to burn it because garlic cooks quickly. The aroma should become rich and fragrant.
  5. Place the seasoned cod strips into the hot skillet in a single layer. Cook each side for about 3 to 4 minutes until golden and flaky. Avoid overcrowding the pan so the fish cooks evenly.
  6. Pour the sweet chili lime sauce over the cooked cod strips. Gently toss the fish so every piece gets coated in the glossy sauce. Let everything simmer for another minute so the flavors blend together.
  7. Sprinkle chopped parsley over the top for freshness and color. Serve immediately with lime wedges on the side. The fresh lime juice right before eating makes the dish taste even brighter.

Notes

  • I always use fresh cod because frozen fish can release extra water while cooking.
  • I like letting the cod sit with seasoning for 10 minutes before cooking for deeper flavor.
  • I found that medium heat works best so the butter does not burn.
  • I sometimes add a little extra lime zest because I love the fresh citrus flavor.
  • I prefer serving the cod immediately since it tastes crispiest right out of the skillet.
  • I use fresh parsley instead of dried because it gives a brighter finish