10 minutes
A quick and delicious recipe for broiled fish topped with a zesty lemon curry butter.
Unsalted Butter, melted
tablespoons
Garlic Clove, finely grated or minced
each
Fresh Thyme Leaves, minced
teaspoons
teaspoons
teaspoons
teaspoons
Lemon Zest, finely grated
teaspoons
Fish Fillets, blackfish, flounder, or hake
0 oz
to taste
Lemon Juice, squeezed
tablespoons
Dill Fronds, for garnish
teaspoons
Flat Leaf Parsley, for garnish
teaspoons
1. Preheat Broiler and Prepare Lemon Curry Butter
Turn on your broiler to preheat. Melt unsalted butter in a small saucepan over medium heat, then add finely grated garlic cloves, minced fresh thyme leaves, curry powder, grated ginger, and fine sea salt. Stir for about a minute until fragrant, then mix in the finely grated lemon zest.
2. Season and Broil the Fish
Place fish fillets on a baking sheet, season with fine sea salt and freshly ground black pepper, and drizzle with the warm lemon curry butter. Broil for approximately 5 minutes or until fillets are flaky and cooked through.
3. Finish and Serve
Squeeze fresh lemon juice over each broiled fish fillet, and garnish with dill fronds or fresh parsley before serving.
Opt for firm, white fish fillets such as halibut, cod, or snapper. Their density and mild flavor pair well with the rich curry butter without overwhelming the palate.
Season the fish with salt and pepper on both sides to enhance its natural flavors.
Pat the fish fillets dry with paper towels. This step is crucial for achieving a beautifully caramelized exterior under the broiler.
Fresh fish should have a clean, briny smell and glossy, transparent flesh. Avoid any fish with a strong odor.
Place the fish a few inches below the broiler, around 4-6 inches, depending on your oven's intensity. This ensures even cooking without scorching the surface.
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