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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
