Pan Seared Butterfish White Wine Tomato basil Sauce

Chef Adam Recipe

 Welcome to METRO Kitchen!

Chef Adam has once again introduced us with “How to make Pan Seared Butterfish with White Wine Tomato Basil Sauce” using butterfish and white wine as main ingredients. All the other ingredients and utensils are sourced from METRO Wholesale Myanmar for its promising food quality and safety, wide assortment and fast delivery. Hope all the gastronomy fans would love to follow the recipe and have a great time cooking and eating at home this weekend. 


For the White Wine Tomato Basil Sauce:

For the Butterfish:


For the White Wine Tomato Basil Sauce:

  1. Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant.

  2. Add the fresh tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 3 to 4 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer.

  3. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Butterfish:

  1. Heat oil in a large sauté pan over medium heat and make it dry pan with paper towels. Then season both sides of butterfish with salt and pepper.

  2. Place fish in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 minutes, OR until it's cooked through.

  3. Pour the white wine tomato basil sauce over the butterfish, let the sauce warm up for a minute, then remove from heat and serve at once.