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.
One of the best fish dishes I’ve ever eaten. Made as directed, used halibut. Prep takes awhile—those thyme leaves…. B
I subbed cilantro for thyme, because our thyme hasn't come up yet outside. I cut the butter/oil in half, and then added some chicken broth and Sauvignon Blanc to add to the sauce. I also put cut-up broccoli and a red onion cut into quarters into the pan, drizzled/tossed with olive oil, salt, and pepper, and draped the flounder over those veggies, roasted at 425F for almost 15 minutes. Served with white rice mixed with sauteed shallots and black beans, with added ground curry. Excellent!
Don’t know if I overcooked the fish but it is very dry.
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