Broiled Fish With Lemon Curry Butter
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 4garlic cloves, finely grated or minced
- 1½tablespoons minced thyme leaves
- 1½teaspoons curry powder
- 1½teaspoons grated ginger
- ¼teaspoon fine sea salt, more as needed
- ¾teaspoon finely grated lemon zest
- Ground black pepper, to taste
- 4(6-ounce) blackfish, flounder or hake fillets
- Fresh lemon juice, for serving
- Dill fronds or fresh parsley, for serving
Nutritional analysis per serving (4 servings)
253 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 31 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and ¼ teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
- Step 2
Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.
Private Notes
Comments
The recipe is simple and great! Our guests were very pleased. Hello to America. We all buy the NYT to support your wonderful country in this very difficult times! Cooking is making more friendships than the muslim ban! We count on you, be strong.
Why not just sauté the fish in a non-stick skillet, remove to a heated plate, then make the sauce in the same pan? Then, just place the fish back in the sauce to serve. No broiler to pre-heat, and no broiler pan to clean. Come to think of it, this might be just as good with chicken breast pounded thin or maybe shrimp. This sauce could make an old sneaker taste delicious.
The sodium content is whatever you make it. Fat content...it's butter, man. The ratios and glycemic index...contact a nutritionist or a shrink.
I made as directed except for the dill topping. It was really easy and I'd love to explore the same cooking method using different flavors. My family all agreed this was just okay, the flavor was missing something. Maybe the dill would have elevated it. I used thin flounder filets that were done in 8 minutes using low broiler setting about 6 inches from element. Again, very easy, will try again with other toppings.
My husband is a fish fussy, so I "breaded" the tilapia filets with a light coating of mayo and cauliflower crumbles (I am gluten free), sautéed them on the stove in butter and meyer lemon olive oil, kept them warm and made the sauce in the pan. To make more sauce, used white wine, lemon juice and some coconut milk. (Cilantro in sauce, not thyme). Served the fish and sauce with cilantro lime rice and the herbs. WOWZER. This was so good! I want to make Melissa's original recipe some day, too!
I'm not sure that Franey, Claiborne, or Beard would have done to a fish what was done to this fish.