Broiled Fish With Lemon Curry Butter
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
- Serves: 4 persons
- 4tablespoons unsalted butter
- 4garlic cloves, finely grated or minced
- 1 ½tablespoons minced thyme leaves
- 1 ½teaspoons curry powder
- 1 ½teaspoons 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
Step 1Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
Step 2Season 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.