Fish with Lemon, Garlic, and Butter Sauce

By cooking for quite sometime now, I can say that the garlic, lemon, and butter sauce is the simplest sauce to prepare and goes well with almost anything from seafood to meat or pasta. However, butter is one of the ingredients that I try not to use often because of the fat content. Cutting back the butter and replacing it with more olive oil is the right way to not change the taste of the recipes. This sauce can be made ahead of time and refrigerated until needed. This is my version of garlic butter sauce. I hope this recipe can be a good contribution to all the lemon, garlic, and butter sauces that are out there in the cooking community. My recipe is low-fat and serves people who carefully watch their diet.

Ingredients:
Two 6 oz. fish fillets – tilapia, sea bass, or tuna
1/2 stick butter
1/2 cup olive oil
3 garlic cloves, minced
1 lemon thinly sliced
1 sprig of rosemary
For the fish:
1/4 tsp salt
1/4 tsp black pepper
1 tbs soy sauce
1 tsp sugar
2 garlic cloves, minced
1 tbs oil
2 tbs lemon juice
1/4 cup lemon butter sauce
1/4 cup chopped sweet basil and mints

Garnish with sweet sautéed onions, steamed broccoli, or asparagus

Directions:
In a small sauce pan, add butter and cook on low heat until melted.

 Remove from pan and let cool. In the same pan, add oil, garlic, lemon slices, and rosemary.

Bring to boil and simmer for 10 minutes or until the garlic and herbs release their fragrance.

 Drain the oil well and mix with the melted butter. Cover with lid and refrigerate.
To make fish:
Heat a sauté or cast iron pan over high temperature. Add a little oil to the pan. Sprinkle fish with salt and pepper on both sides. Fry each side about 3 minutes. Add minced garlic in the last minute.
In a small bowl, combine soy sauce, sugar, lemon juice, and 1/4 cup of the lemon butter sauce. Pour this sauce over fish, top with fresh chopped herbs, and serve.