Garlic Butter Bangus (Milkfish) Fillet with Calamansi
Pan-seared boneless milkfish fillets bathed in a bright garlic butter sauce with a citrusy twist from fresh calamansi juice. This filipino-inspired seafood ready in about 25 minutes pairs boneless, skin removed bangus fillet, unsalted butter, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless, skin removed bangus fillet
- 3 tbsp unsalted butter
- 5 cloves, thinly sliced garlic cloves
- 2 tbsp (or substitute with lime juice) calamansi juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp (optional for garnish) chopped parsley
Instructions
- Step 1: Pat dry 1 lb boneless bangus fillet with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- Step 2: Heat 2 tbsp unsalted butter in a large nonstick skillet over medium heat until melted and foaming.
- Step 3: Add the fillets to the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
- Step 4: Remove fillets and set aside on a warm plate. In the same skillet, reduce heat to low and add 3 tbsp unsalted butter and 5 thinly sliced garlic cloves.
- Step 5: Cook garlic in butter for 2 minutes until fragrant and golden but not burnt. Remove skillet from heat and stir in 2 tbsp calamansi juice.
- Step 6: Pour garlic butter sauce over the bangus fillets and garnish with 1 tbsp chopped parsley before serving.
Frequently asked questions
How long does Garlic Butter Bangus (Milkfish) Fillet with Calamansi take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic Butter Bangus (Milkfish) Fillet with Calamansi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Garlic Butter Bangus (Milkfish) Fillet with Calamansi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic Butter Bangus (Milkfish) Fillet with Calamansi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic Butter Bangus (Milkfish) Fillet with Calamansi?
Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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