Garlic Butter Cod Strips with Sweet Chili Lime Sauce are a quick, flavorful seafood dinner featuring tender cod coated in a golden garlic-butter crust and finished with a sweet, tangy, mildly spicy sauce. The combination of buttery garlic, fresh lime, honey-sweet chili flavor, and flaky fish makes this recipe perfect for busy weeknights, casual gatherings, or a light weekend meal.
Ingredients
For the Cod Strips
- 1½ pounds fresh cod fillets, skinless
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
For the Sweet Chili Lime Sauce
- â…“ cup sweet chili sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon lime zest
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnishing
- Fresh lime wedges
- Chopped cilantro or parsley
- Thinly sliced green onions
- Sesame seeds
- Extra lime zest
Instructions
1. Prepare the Cod
Pat the cod fillets completely dry using paper towels. Removing excess moisture is important because it helps the coating adhere and encourages the fish to brown nicely.
Cut the cod into strips approximately 1 inch wide and 3–4 inches long. Try to keep the pieces similar in size so they cook evenly.
In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well.
Lightly coat each cod strip in the seasoned flour mixture, shaking off any excess. You want a thin, even coating rather than a heavy layer.
2. Prepare the Sweet Chili Lime Sauce
In a small saucepan, combine sweet chili sauce, lime juice, honey, soy sauce, sesame oil, minced garlic, ginger, and lime zest.
Place the saucepan over medium-low heat and stir gently.
In a small bowl, mix the cornstarch with one tablespoon of water until completely smooth. Pour the slurry into the sauce while whisking.
Cook for approximately 1–2 minutes, stirring constantly, until the sauce becomes slightly thicker and glossy.
Remove from the heat and set aside. Taste the sauce and adjust it if desired. Add extra lime juice for more tanginess, honey for sweetness, or a little additional chili sauce for more heat.
3. Cook the Cod Strips
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
Once the oil is hot, carefully place the coated cod strips into the skillet. Leave enough space between the pieces so they can brown instead of steaming.
Cook for approximately 2–4 minutes on the first side, depending on thickness. Carefully turn the strips and cook the other side for another 2–3 minutes.
The cod should become golden on the outside and opaque and flaky in the center.
4. Add the Garlic Butter
Reduce the heat to medium-low. Add the butter to the skillet and allow it to melt around the cod.
Add the minced garlic and cook for approximately 30–60 seconds, stirring gently or spooning the melted butter over the fish.
Be careful not to burn the garlic. It should become fragrant and lightly golden.
Add the fresh lemon juice and chopped parsley. Spoon the garlic butter over the cod strips several times to coat them with the rich, aromatic butter.
Cook for another 30 seconds, then remove the skillet from the heat.
5. Add the Sweet Chili Lime Sauce
There are two ways to finish the dish.
For extra-crispy cod, transfer the garlic-butter cod strips to a serving platter and drizzle the sweet chili lime sauce over the top just before serving.
For a saucy version, return the cod to the skillet and spoon the warm sauce over the pieces. Toss very gently for 20–30 seconds, just enough to coat them without breaking the delicate fish.
The sauce should cling to the cod while the garlic butter provides a rich, savory base.
How to Know When Cod Is Done
Cod cooks relatively quickly, so watch it carefully. The fish should become opaque throughout and separate easily into flakes when gently pressed with a fork.
For food safety, fish should reach an internal temperature of 145°F (63°C). Avoid overcooking because cod can become dry when left on the heat too long.
Serving Suggestions
Serve the garlic butter cod strips over steamed jasmine rice, coconut rice, or fluffy basmati rice. The rice is especially good at soaking up the sweet chili lime sauce.
For a lighter meal, pair the fish with steamed broccoli, roasted asparagus, sautéed green beans, or a crisp cucumber salad.
You can also serve the cod inside warm tortillas with shredded cabbage, cilantro, avocado, and extra sweet chili lime sauce for delicious seafood tacos.
For presentation, garnish with fresh lime wedges, chopped green onions, cilantro, sesame seeds, and a little extra lime zest.
Helpful Tips
Dry the fish well: Moisture can prevent the flour coating from becoming golden and crisp.
Don’t overcrowd the skillet: Cook in batches if necessary. Crowding lowers the temperature and can make the cod steam.
Use fresh garlic: Freshly minced garlic provides a much stronger and more aromatic flavor than dried garlic.
Add sauce at the end: If you want crispy cod strips, avoid simmering them in the sauce for too long.
Adjust the heat: For a spicier dish, add crushed red pepper flakes or a little extra hot chili sauce.
Choose firm cod: Fresh, thick cod fillets work best because they remain tender while developing a golden exterior.
Storage and Reheating
Store leftover cod in an airtight container in the refrigerator for up to two days. Keep extra sauce separately if possible.
To reheat, place the cod in a lightly greased skillet over medium-low heat or warm it in an oven at 350°F (175°C) until heated through. Avoid overheating because the fish can dry out.
The sauce can be gently reheated in a small saucepan or microwave and spooned over the fish just before serving.
