Broiled Fish with Lemon Curry Butter.
So much to love about this recipe! It’s fast. It’s easy. It takes only a few ingredients that you will likely already have on hand. It’s delicious!
I always think of my friend Larry when I come across a recipe like this because he loves fish recipes that are quick and easy to prepare and don’t require specialty ingredients. After the first time I made it, I told him about it, then promptly lost my photos and couldn’t post it.
Happily I found the photos and I also made it again with a few tweaks – so here you go!
Oh…and lemon curry butter on fish? Genius idea! Such a great little spike of flavor.
Here’s what you need:
Thin fish fillets*, Butter, Lemon, Garlic, Fresh Thyme, Dill/Parsley (optional)*, Curry Powder, Ginger, Salt & Pepper
*We have some options here with the fish…I have 2 sole fillets that are about 6 ounces each. You can also use Tilapia, Swai, Flounder or any other mild, white, thin fish.
*We also have options with the herbs…I have fresh lemon thyme but you could also use regular English thyme. For a garnish you can add dill or parsley if you have it. If you don’t have fresh herbs, skip them completely. Dried herbs are NOT a good substitute here.
This comes together and cooks very quickly so be sure that you prepare everything you are serving before you cook the fish. For example, I’m having rice which takes about 20 minutes to cook. I started that first then started chopping the veggies for my zucchini & almond sauté, then finally worked on the ingredients for the fish.
Preheat the broiler and put the oven rack in the top 1/3 of the oven…one or two slots down from the very top. You don’t want your fish cooking right up under the broiler element or it will burn.
If you have fresh herbs, strip the leaves or fronds off a few stems and finely chop. The herbs are mostly for garnish although I threw a little into the butter sauce too just for extra flavor. You only need about 2 teaspoons of herbs. Peel 1 clove of garlic.
In a small microwave safe bowl or measuring cup, add 2 Tablespoons of butter and ½ teaspoon of fresh thyme. Press or grate in 1 clove of garlic.
Add ¾ teaspoon curry powder and ¾ teaspoon grated ginger.
I keep a jar of grated ginger from the Asian market in my fridge for recipes like this. It’s super handy to have on hand. Of course, you can always peel and grate fresh ginger.
Melt the butter and seasonings in the microwave for 20-30 seconds.
Add the zest from ½ a lemon and stir to combine.
DON’T BE AN IDIOT LIKE ME! See that parchment paper?
I’m so used to pulling out the parchment paper for roasting veggies that I totally didn’t think and lined the pan with it. Well, guess what? Parchment paper will pretty much burn under the broiler.
Fortunately I didn’t burn my house down and the fish was completely okay…but trust me, this is not the way to go unless you want to give yourself a mild heart attack.
So…lesson learned. Cover your pan with FOIL and grease or spray it with cooking spray.
Season the fish lightly with salt & pepper then spoon the butter sauce evenly over the top of the fillets.
Like magic, my fish has multiplied from 2 to 4! How very Biblical of me. Actually this was from the second time I made this recipe and had smaller pieces of fish.
Place the fish under the broiler one or two racks below the heat and cook for only about 5 minutes.
Thin fillets like these take only minutes to cook through and become flaky.
Top each piece of Broiled Fish with Lemon Curry Butter with a few more of your chopped herbs and squeeze a wedge of lemon over to create a zingy sauce.
This is so good and so tasty. I love the little pop of flavors from the curry and the lemon. And of course…butter!
I reduced this recipe to make 2 servings because I don’t think this is the best dish to have leftover. However it is easily expanded to serve any number of people.
Fast, Easy, Delicious…just how we like them!
Here’s the recipe – Adapted from The New York Times/Melissa Clark