Broiled Fish With Lemon Curry Butter
Updated March 23, 2017
Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 ½ tablespoons minced thyme leaves
1 ½ teaspoons curry powder
1 ½ teaspoons grated ginger
¼ teaspoon fine sea salt, more as needed
¾ teaspoon 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)
3 grams carbs; 104 milligrams cholesterol; 253 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 1 gram fiber; 241 milligrams sodium; 31 grams protein
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 love this recipe. Super quick and easy, but so much flavor. Instead of melting the butter with all the other spices in a saucepan, I do this in glass bowl in the microwave. I partially melt the butter first, then mix in the garlic, thyme, curry, etc. to make a paste. Then just pop it back in the microwave for another 30 seconds or so to incorporate everything “til it’s fragrant.”
We liked this so much we cooked two nights in a row.
Good, easy. I would make it again, but probably bake it for ~10 minutes and then broil it for a few more minutes. I'd probably go half butter/half oil.