Pan-Fried Fish with Honey and Lime

A quickly prepared dish of strips of assorted fish (include some salmon for color) with just a hint of honey in the sauce. For a main course, serve with fresh pasta and zucchini.


peel and juice of lime
2lb assorted fish filets
salt and pepper
2 tbsp butter
1 1/4 cups light or whipping cream
2 tbsp Savannah Bee Company Tupelo Honey

Cut the lime peel into needle-like strips, then blanch it and refresh in cold water. Cut the fish in strips. Season lightly and toss over high heat in the hot butter in a non-stick pan 3-4 minutes, until just opaque. Set aside and keep warm. Beat the lime juice and cream into the pan juices with a wire whisk and simmer 4-5 minutes, stirring occasionally. Off the heat, beat in the honey with a wire whisk and stir in the lime peel. Return the fish to the pan to heat through.

Serves 4 for a main course, 6 for a first course.

Recipe from: Honey: From Hive to Honeypot; A Celebration of Bees and Their Bounty by Sue Style

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