I make these garlic butter cod tenders when I want something quick, flavorful, and satisfying without spending hours in the kitchen. The tender cod strips are sautéed in rich garlic butter and coated in a glossy sweet chili lime sauce that brings together savory depth, gentle sweetness, and bright citrus heat in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds cod fillets, cut into strips
Salt to taste
Black pepper to taste
½ teaspoon paprika
½ teaspoon garlic powder
3 tablespoons unsalted butter
4 cloves garlic, minced
¼ cup sweet chili sauce
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
Directions
I start by patting the cod strips dry with paper towels so they sear properly. Then I season them evenly with salt, black pepper, paprika, and garlic powder.
In a large skillet over medium heat, I melt the butter until it begins to gently bubble. I add the minced garlic and sauté it for about 30 seconds, just until fragrant, making sure it doesn’t brown.
Next, I place the cod strips in a single layer in the skillet. I cook them for about 2–3 minutes per side, until they are golden and cooked through. Once done, I remove them from the skillet and set them aside.
In the same skillet, I reduce the heat slightly and add the sweet chili sauce, lime juice, lime zest, honey, and soy sauce. I stir everything together and let it simmer for 2–3 minutes, until the sauce thickens slightly.
I return the cod strips to the skillet and gently toss them so they are evenly coated in the sauce. Finally, I sprinkle chopped fresh parsley over the top and serve immediately, sometimes with extra lime wedges on the side.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Each serving contains approximately 420 kcal.
Variations
I sometimes add a pinch of red pepper flakes to the sauce when I want a bit more heat. If I’m looking for extra texture, I lightly dust the cod strips with a small amount of cornstarch before cooking to create a slightly crispier exterior.
When I want a lighter option, I reduce the butter slightly and add a splash of olive oil instead. I also like swapping parsley for fresh cilantro when I’m in the mood for a more vibrant, herbaceous finish.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since cod is delicate, I make sure not to overcrowd the container.
When reheating, I prefer to warm the cod gently in a skillet over low heat to prevent it from drying out. I sometimes add a small splash of water or lime juice to loosen the sauce. I avoid microwaving when possible, as it can overcook the fish and change the texture.
FAQs
How do I know when the cod is fully cooked?
I check that the cod flakes easily with a fork and looks opaque throughout. It should feel firm but still tender.
Can I use frozen cod?
I can use frozen cod as long as I thaw it completely and pat it very dry before seasoning and cooking.
What can I serve with these cod tenders?
I like serving them with steamed rice, cauliflower rice, roasted vegetables, or a fresh green salad to balance the rich sauce.
Can I make the sauce ahead of time?
I can prepare the sauce a few hours in advance and store it in the refrigerator. When ready to use, I gently reheat it before tossing it with freshly cooked cod.
Is this recipe spicy?
I find that the sweet chili sauce provides mild heat. If I prefer it spicier, I add red pepper flakes or a dash of hot sauce.
Conclusion
I love how these garlic butter cod tenders bring together bold flavor and simple preparation. The flaky fish, rich garlic butter, and sweet chili lime sauce create a dish that feels both comforting and fresh. Whenever I need a reliable, flavorful seafood dinner, this is one of my favorite recipes to make.
📖 Recipe:
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Garlic Butter Cod Tenders with Sweet Chili Lime Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender cod strips sautéed in rich garlic butter and coated in a glossy sweet chili lime sauce for a perfect balance of savory, sweet, and citrusy heat. This quick and flavorful seafood dish is ideal for both weeknight dinners and special occasions.
Ingredients
1 ½ pounds cod fillets, cut into strips
Salt to taste
Black pepper to taste
½ teaspoon paprika
½ teaspoon garlic powder
3 tablespoons unsalted butter
4 cloves garlic, minced
¼ cup sweet chili sauce
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
Instructions
- Pat the cod strips dry with paper towels. Season evenly with salt, black pepper, paprika, and garlic powder.
- In a large skillet over medium heat, melt the butter until gently bubbling. Add the minced garlic and sauté for about 30 seconds until fragrant, without browning.
- Place the cod strips in a single layer in the skillet. Cook for 2–3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
- Reduce the heat slightly. In the same skillet, add the sweet chili sauce, lime juice, lime zest, honey, and soy sauce. Stir and simmer for 2–3 minutes until slightly thickened.
- Return the cod strips to the skillet and gently toss to coat evenly in the sauce.
- Sprinkle with chopped fresh parsley and serve immediately, optionally with extra lime wedges.
Notes
Add a pinch of red pepper flakes for extra heat.
Lightly dust cod with cornstarch before cooking for a crispier exterior.
Reduce butter and add a splash of olive oil for a lighter option.
Swap parsley for fresh cilantro for a brighter flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or lime juice to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
