Drum with Pico de Gallo and Lime Butter

 Drum with pico de gallo and lime butter

This is a great “fusion” dish that combines a classic Tex-Mex condiment with a classical French sauce.  The combination would work with just about any seafood or even chicken. 


Pico de Gallo

3 tomatoes, diced

½ red onion, diced

2 jalapenos, diced

½ bunch cilantro, diced

Juice of 1 lime

Salt and pepper to taste


Lime butter sauce

¼ cup Martin Ulisse Trebbiano

2 TBS heavy cream

Juice of 1 lime

2 TBS softened butter

Salt and pepper to taste


Mix all ingredients for pico de gallo in a bowl.

Season fish filets with salt and pepper.

Brown fish filets in a hot skillet with olive oil.

Top with pico de gallo and place in 350* oven for 10-12 minutes.

Remove the fish and deglaze the pan with the Trebbiano.

Add the heavy cream and lime juice and reduce by half.

Stir in butter, salt, and pepper.

Pour over fish and mangia, mangia!

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