Tender, flaky cod strips are pan-seared in fragrant garlic butter until golden, then coated or served with a sweet, tangy, slightly spicy sweet chili lime sauce. This quick seafood dinner is packed with flavor and takes about 25 minutes from start to finish.
Prep Time
10 minutes
Cook Time
12–15 minutes
Total Time
25 minutes
Servings
4
Ingredients
For the Cod
1½ lb (680 g) fresh or thawed cod fillets
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
For the Sweet Chili Lime Sauce
⅓ cup sweet chili sauce
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon freshly grated ginger
1 clove garlic, finely minced
½ teaspoon lime zest
¼ teaspoon red pepper flakes, optional
1 teaspoon cornstarch
1 tablespoon water
For Garnishing
Fresh lime wedges
Chopped fresh cilantro or parsley
Thinly sliced green onions
Extra lime zest
Sesame seeds, optional
Instructions
- Prepare the Cod
Pat the cod fillets very dry with paper towels.
Cut the fish into strips approximately 1–1½ inches wide.
In a small bowl, combine:
Salt
Black pepper
Paprika
Garlic powder
Season the cod strips evenly.
Lightly dust the fish with flour, shaking off any excess.
Tip: The flour coating is optional, but it helps create a beautiful golden crust.
- Make the Sweet Chili Lime Sauce
In a small saucepan, combine:
Sweet chili sauce
Lime juice
Soy sauce
Honey
Ginger
Garlic
Lime zest
Red pepper flakes
Whisk together.
Bring the mixture to a gentle simmer over medium-low heat.
Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry.
Slowly whisk the slurry into the sauce.
Cook for 1–2 minutes, stirring constantly, until the sauce becomes slightly glossy and thickened.
Remove from the heat.
- Cook the Cod
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the butter.
Once the butter melts and begins to foam, carefully place the cod strips into the pan in a single layer.
Cook for approximately 3–4 minutes on the first side.
Carefully flip each piece.
Cook for another 2–4 minutes, depending on thickness, until the cod is opaque and flakes easily.
Add the minced garlic during the final 1–2 minutes of cooking.
Spoon the garlic butter over the cod as it cooks.
- Add the Sauce
Lower the heat to medium-low.
Pour about half of the sweet chili lime sauce over the cod.
Gently turn the pieces so they’re coated without breaking the delicate fish.
Cook for another 30–60 seconds just to warm the sauce.
Alternatively, keep the sauce separate and drizzle it over the cod when serving.
- Garnish & Serve
Transfer the cod strips to a serving platter.
Drizzle with additional sweet chili lime sauce.
Sprinkle with fresh parsley or cilantro and sliced green onions.
Add fresh lime wedges on the side.
Serve immediately.
What to Serve With It
These cod strips pair especially well with:
Steamed jasmine rice
Coconut rice
Cauliflower rice
Roasted broccoli
Stir-fried vegetables
Green beans
Cucumber salad
Mixed greens
Garlic roasted potatoes
For a low-carb meal, serve over cauliflower rice with steamed broccoli or zucchini.
Recipe Tips
Use dry cod
Patting the fish dry helps it brown instead of releasing excess water into the pan.
Don’t overcrowd the skillet
Cook in batches if necessary. Overcrowding causes the fish to steam rather than sear.
Don’t overcook the cod
Cod is ready when it becomes opaque and flakes easily. A food thermometer should read 145°F (63°C) in the thickest part.
Use fresh lime
Fresh lime juice gives the sauce a much brighter flavor than bottled lime juice.
Control the spice
For mild sauce, leave out the red pepper flakes. For more heat, add extra flakes or a little hot sauce.
Don’t stir the fish aggressively
Cod is delicate. Use a wide spatula to turn the pieces carefully.
Easy Variations
Honey Garlic Cod
Reduce the sweet chili sauce and increase honey for a sweeter glaze.
Spicy Cod
Add ½–1 teaspoon crushed red pepper flakes or a little sriracha.
Coconut Lime Cod
Replace part of the sauce with coconut milk for a creamy tropical version.
Lemon Garlic Version
Replace the lime juice with fresh lemon juice and omit the sweet chili sauce for a simpler garlic-butter cod.
Low-Carb Version
Skip the flour and honey and use a low-sugar sweet chili sauce.
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: 390
Protein: 40 g
Carbohydrates: 24 g
Fat: 15 g
Saturated Fat: 6 g
Fiber: 1 g
Sugar: 15 g
Sodium: 820 mg
Nutrition is approximate and varies according to the brands and quantities used.
Nut & Allergen Information
Peanuts
No peanuts are used in this recipe.
Tree Nuts
No tree nuts are used in this recipe.
Gluten
The recipe contains gluten if regular all-purpose flour and soy sauce are used.
For gluten-free cod:
Use gluten-free flour or cornstarch for coating.
Use tamari or certified gluten-free soy sauce.
Check the sweet chili sauce label for gluten-containing ingredients.
Dairy
The cod contains butter.
For dairy-free:
Replace butter with olive oil or a dairy-free butter alternative.
Fish
This recipe contains cod, a finfish and major food allergen.
Sesame
Sesame seeds are optional, but sesame is a major allergen. Omit them if necessary and check packaged sauces for sesame.
Cross-Contact
If preparing this for someone with a severe allergy, check the labels of sweet chili sauce, soy sauce, flour, seasonings, and butter, and use clean cookware and utensils.
Recipe Q&A
Q: Can I use frozen cod?
A: Yes. Thaw it completely in the refrigerator, then pat it very dry before seasoning.
Q: Can I use another type of fish?
A: Absolutely. Haddock, pollock, tilapia, mahi-mahi, or halibut can work well. Adjust cooking time according to thickness.
Q: Can I make this without flour?
A: Yes. Simply season the cod and pan-sear it without flour. You can also lightly dust it with cornstarch for a crispier gluten-free coating.
Q: How do I know when the cod is cooked?
A: The fish should be opaque and flake easily with a fork. For food-safety purposes, the thickest portion should reach 145°F (63°C).
Q: Can I make the sauce ahead of time?
A: Yes. Prepare the sauce up to 3 days ahead and refrigerate it in a sealed container. Warm gently before serving.
Q: Can I bake the cod instead?
A: Yes. Place seasoned cod strips on a lightly greased baking sheet and bake at 425°F (220°C) for approximately 10–15 minutes, depending on thickness. Brush with garlic butter before baking and drizzle with the sauce afterward.
Q: Can I make this in an air fryer?
A: Yes. Lightly spray the seasoned cod and air fry at 400°F (205°C) for approximately 8–12 minutes, turning carefully halfway through.
Q: Is this recipe spicy?
A: It has a mild sweet-and-tangy heat from the sweet chili sauce. Omit the red pepper flakes for a milder version.
Q: Can I make it dairy-free?
A: Yes. Replace the butter with olive oil or dairy-free butter.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3 days.
Q: How should I reheat the cod?
A: Reheat gently in a skillet over low to medium heat or in a 325°F (165°C) oven until warmed through. Avoid high heat because cod can become dry.
Q: Can I freeze cooked cod?
A: It can be frozen, although the texture may become slightly softer after thawing. For the best quality, freeze the cooked cod separately from the sauce and use within about 2 months.
Q: Is this recipe keto-friendly?
A: Not as written, because sweet chili sauce and honey contain significant carbohydrates. For a lower-carb version, use a low-sugar sweet chili sauce, omit the honey, and skip the flour coating.
❤️ Serving Idea
Serve the Garlic Butter Cod Strips over fluffy rice or cauliflower rice, spoon the glossy Sweet Chili Lime Sauce over the top, and finish with fresh lime, herbs, and green onions for a bright, restaurant-style dinner.
