Garlic Butter Seafood (Acordait) - Easy Recipe

Welcome to the ultimate guide for crafting a truly unforgettable seafood experience: Garlic, Olive Oil & Cilantro Seafood (Acordait). This vibrant dish, brimming with the aromatic punch of fresh garlic, the rich smoothness of extra virgin olive oil, and the bright, herbaceous notes of cilantro and citrus, is a culinary masterpiece that’s surprisingly simple to master. While our recipe focuses on a gorgeous olive oil base, we’ll also show you how to incorporate that irresistible `garlic butter` flavor if you're craving a richer finish, making this a truly versatile `butter recipe` for any seafood lover.
Forget bland fish; this definitive Acordait recipe is designed to elevate your home cooking, offering clear techniques and expert tips to ensure perfect results every time. Whether you're looking for `quick recipes` after a long day or an impressive `shrimp recipe` (yes, it works beautifully with shrimp too!), this dish delivers on flavor and ease. The combination of seafood with garlic and cilantro has a rich historical and cultural tapestry, found in various forms across Mediterranean, Iberian, and Latin American cuisines, where fresh ingredients and bold flavors reign supreme. Get ready to discover one of the `good recipes` that will quickly become a weeknight favorite.

Ingredients

• Firm White Fish: 1.5 - 2 lbs (680 - 900g) halibut, cod, sea bass, or similar (cut into 1-inch thick fillets or steaks)
• Extra Virgin Olive Oil: ½ cup (120ml), plus more for finishing
• Fresh Garlic: 6-8 cloves, minced
• Fresh Cilantro: 1 large bunch (about 1 cup chopped), divided
• Lemon: 1 large, juiced (about ¼ cup / 60ml)
• Lime: 1, juiced (about 2 tablespoons / 30ml)
• Salt: 1 teaspoon, or to taste
• Black Pepper: ½ teaspoon, freshly ground, or to taste
• Optional Chiles: ½ jalapeño or serrano, thinly sliced (for a hint of heat)
• Optional Butter or Finishing Oil: 2 tablespoons unsalted butter or a drizzle of your best finishing olive oil

Directions

1. Prep Your Seafood & Aromatics:
   1. Start by patting your fish fillets thoroughly dry with paper towels. This is a crucial step! Excess moisture prevents a good sear, leading to steaming instead of browning.
   2. Mince your garlic and roughly chop about ¾ of your fresh cilantro, reserving the rest for garnish. Slice your optional chiles if using.
2. Seasoning & Marinating (if applicable):
   1. Season both sides of your dried fish liberally with salt and pepper.
   2. In a small bowl, whisk together the lemon juice and lime juice. You can drizzle a small amount (about 1 tablespoon) over the fish now for a quick bright lift, but save most of it for the finishing sauce to prevent the fish from "cooking" in the acid before pan-searing.
3. Cooking the Fish:
   1. Heat ¼ cup of the extra virgin olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until shimmering.
   2. Carefully place the fish fillets into the hot pan, ensuring not to overcrowd it. Cook for 3-5 minutes per side, depending on thickness, until golden brown and easily flaked with a fork. The internal temperature should reach 145°F (63°C). Remove the fish from the pan and set aside on a plate, tented loosely with foil to keep warm.
4. Infusing the Oil & Garlic:
   1. Reduce the heat to medium-low. Add the remaining ¼ cup of extra virgin olive oil to the same pan (no need to clean it – those browned bits add flavor!).
   2. Add the minced garlic and optional sliced chiles to the oil. Sauté gently for 1-2 minutes, stirring constantly, until fragrant. The key here is gentle heat to infuse the oil without burning the garlic, which can turn bitter quickly. You want it fragrant and slightly golden, not brown.
5. Finishing with Cilantro & Citrus:
   1. Remove the pan from the heat. Stir in the chopped cilantro and the remaining lemon and lime juice. If using, now is the time to swirl in 2 tablespoons of unsalted butter or a final drizzle of high-quality finishing olive oil for extra richness and shine. The residual heat will melt the butter and warm the sauce without overcooking the herbs.
6. Resting & Serving:
   1. Pour the aromatic garlic, olive oil, and cilantro sauce generously over the rested fish fillets. Garnish with the reserved fresh cilantro. Serve immediately.