Dinner

Garlic Butter Cod Strips with Sweet Chili Lime Sauce Recipe

ByCharlotte Montgomery November 9, 2025November 9, 2025

Introduction

These Garlic Butter Cod Strips with Sweet Chili Lime Sauce offer a perfect balance of rich, buttery flavor and zesty, sweet heat. This dish is quick to prepare and makes a delightful weeknight dinner or an impressive appetizer.

The image shows three thick pieces of grilled fish fillet placed side by side on a shallow white plate. Each fillet is golden brown with darker grill marks, and is sprinkled with fresh green herbs and red seasoning flakes, giving it a slightly rough texture. The fish rests in a creamy, light orange sauce that pools gently around the fillets. A woman's hand is holding the plate from the edge, and the background shows blurry city lights in various colors, creating a warm, cozy feeling. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Cod fillets, cut into strips
4 tablespoons Unsalted butter
3 cloves Garlic, minced
Salt, to taste
Pepper, to taste
1 teaspoon Paprika
1 tablespoon Fresh parsley, chopped (for garnish)
1/4 cup Sweet chili sauce
1 whole Lime, juice only
1 whole Lime, zest only
1 teaspoon Soy sauce
1 teaspoon Sesame oil
1 teaspoon Sriracha (optional, for added heat)

Instructions

Step 1: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 2: Season the cod strips with salt, pepper, and paprika.
Step 3: Add the cod strips to the skillet and cook for 3-4 minutes on each side, or until the cod is cooked through and flakes easily with a fork. Remove from heat and set aside.
Step 4: In a small bowl, whisk together the sweet chili sauce, lime juice, lime zest, soy sauce, sesame oil, and sriracha if using, until well combined.
Step 5: Drizzle the sweet chili lime sauce over the garlic butter cod strips.
Step 6: Garnish with fresh parsley before serving.

Tips & Variations

Use fresh cod for the best texture, but frozen cod can be thawed and used if fresh is unavailable.
For a milder heat, reduce or omit the sriracha in the sauce.
Serve with steamed rice or a light salad to balance the flavors.
Try swapping cod with haddock or tilapia as an alternative white fish option.

Storage

Store any leftover cod strips in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent drying out. The sauce can be stored separately and added fresh before serving.

How to Serve

Three pieces of grilled white fish fillets are placed side by side on a shallow white bowl filled with pale orange spicy sauce. Each fillet has a golden-brown char with dark grill marks and is sprinkled with small green herb flakes and reddish seasoning. The fish shows flaky texture in its soft white interior. A woman's hand holds the bowl gently from the side, all against a blurred cityscape with glowing lights in the background. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, mild white fish like haddock, tilapia, or pollock work well as substitutes in this recipe.

How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque all the way through, typically after 3-4 minutes per side depending on thickness.