Sweet Chili Garlic Butter Cod Bites

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Sweet chili garlic butter cod bites are an easy way to turn simple cod into something packed with flavor. Thick pieces of cod are pan-seared until golden, then finished in a buttery garlic sauce with sweet chili, soy sauce and fresh lemon juice.

The sauce is sweet and savory with just mild heat, so the dish is flavorful without being overly spicy. Everything comes together in one skillet, making this a great option for an easy weeknight seafood dinner.

Why You’ll Love This Recipe

• Ready in about 25 minutes
• Made with simple, easy-to-find ingredients
• Sweet, savory and garlicky without being overly spicy
• Tender cod with a golden pan-seared exterior
• Made in one skillet
• Easy enough for a weeknight but special enough for guests

Ingredient Notes

Cod: Use thick boneless cod fillets and cut them into large pieces. Larger pieces hold together much better than small cubes during cooking.

Sweet chili sauce: Adds sweetness, mild chili flavor and a glossy finish to the sauce.

Butter: Gives the sauce a rich, silky texture.

Garlic: Fresh garlic adds plenty of flavor to the butter sauce.

Soy sauce: Balances the sweetness and adds savory depth.

Honey: Adds a little extra sweetness. If your sweet chili sauce is already quite sweet, you can reduce or omit it.

Lemon juice: Brightens the sauce and balances the richness of the butter.

Parsley: Adds freshness and color just before serving.

How to Make Sweet Chili Garlic Butter Cod Bites

1. Prepare the Cod

Pat the cod dry with paper towel and cut it into large, approximately 2-inch pieces. Season with smoked paprika and black pepper.

2. Sear the Cod

Heat the olive oil in a large skillet over medium-high heat.

Add the cod in a single layer, leaving some space between the pieces. Cook for about 2–3 minutes per side, turning carefully, until golden and nearly cooked through.

Transfer the cod to a plate.

3. Make the Garlic Butter Sauce

Reduce the heat to medium.

Add the butter to the same skillet. Once melted, stir in the garlic and cook for about 30 seconds, just until fragrant.

Add the sweet chili sauce, soy sauce and honey. Stir until the sauce is smooth and glossy.

4. Finish the Cod

Return the cod to the skillet and gently spoon the sauce over the pieces.

Cook for another 1–2 minutes, just until the cod is cooked through and flakes easily with a fork.

Drizzle with fresh lemon juice and sprinkle with chopped parsley.

Tips

• Pat the cod very dry before cooking so it browns instead of steaming.
• Keep the cod pieces fairly large so they are less likely to fall apart.
• Let the first side develop a golden crust before turning.
• Use a thin spatula and turn the cod gently.
• Cod is cooked when it is opaque, flakes easily and reaches 145°F / 63°C.
• Avoid simmering the fish in the sauce for too long or it may become dry.

Variations

Spicier: Add a small pinch of red pepper flakes.

Less sweet: Reduce or omit the honey.

Extra lemony: Serve with additional lemon wedges.

Different fish: Thick pieces of haddock or halibut can also work well.

Serving Suggestions

Serve with steamed rice, garlic butter rice, mashed potatoes, roasted potatoes, broccoli, green beans or a simple green salad.

The extra sauce is especially good spooned over rice or potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a covered skillet over low heat until just warmed through. Avoid high heat so the cod does not dry out.