Broiled Fish With Lemon Curry Butter
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Nicole Müller, Zurich Switzerland
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.
Stu
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.
Doug Williams
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.
LiveToFish
Before someone asks for curry powder. Here is a good one from Bittman.
10 cardamom pods, seeds removed and hulls discarded (see note)
1 3-inch cinnamon stick
1 teaspoon cloves
½ teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
Suzanne Douglass
I made this sauce last night for turbot filets and it was delightful. For those curry powder purists: Have at it, roasting and grinding your own spice mix - and then cleaning the pan and grinder. Melissa was proposing a simple using ingredients readily on hand. You don't have to turn every dish into a project!
SSingh
Thyme does not marry well with curry powder and ginger. Pair cilantro instead.
HO
Pre-heated the oven; used finely chopped green scallions instead of thyme; put pencil-thin asparagus drizzled with olive oil in a glass baking dish and stuck it in the oven; made the sauce; placed the fish (flounder fillets) on top of the asparagus and topped with the sauce; baked and ate. Divine
Kathy S
Melissa Clark ! Like so many of your recipes, this one is a keeper.
No one can master simple, delicious, elegant meals like you. Many,
many thanks.
Janet
Used it on shrimp last night, really good. Made the sauce in a skillet and cooked the shrimp in it.
Liz
Cooked this recipe using Haddock. The fish was much thicker than the Flounder fillets that Melissa cooked so I baked it at 350 degrees for 10 minutes and put it under the broiler to finish and brown. It was remarkably good! I like my fish simple with lemon,salt and pepper but this was too tempting not to try! The ginger,curry, garlic and butter combo really caught my eye! Will try it on chicken and Halibut next.
Kevin Osinski
Actually, this sounds like a Jamaican-inspired combination. I agree you wouldn't use thyme in a South Asian recipe, but in the Caribbean you sometimes see thyme used with curry and allspice in, for example, curried goat.
David Mendoza
In India, Sri Lanka and most SE Asian countries there are curry powders for chicken, beef, vegetables, fish, etc. The "Madras curry powder" does not fit all. For fish I make my own from an easy recipe from a wonderful cookbook I bought in Sri Lanka by Peter Kuruvita: SERENDIP (available from Amazon hardback and Kindle, get the hardback for the beautiful photos). Ingredients: black peppercorns, cumin, coriander, fenugreek seeds, lemongrass and fresh curry leaves. Keep a jar handy.
NF
The butter amounts to 100 calories per serving. If you're concerned about that, cut the total amount of butter in half and add a bit of salt-free broth (or even water) to extend the sauce. Add the broth after the initial quick saute of the spices---spices bloom better in oil than broth or water.
Sodium? Not bad at all, but you can cut out the salt too.
All in all, a nice little recipe.
Michael Ball
I have always had a hard time with thin fillets. They break up in frying pans and you can't put them on the grill. The broiler is the perfect solution! Melissa Clark is the best of the NYT cooking pundits: she ranks with Franey, Claiborne, and even Beard!
Michael Ball
Jim Blomquist
Don, NYT lists the nutritional info on the recipe under the ingredient list on this page. It's just to the left and above these cooking notes. JB
LC
So easy - I halved it and cooked two large tilapia filets. They took about 15-20 minutes in the oven, broiled for a few minutes, served with quinoa and a salad. Would definitely make again.
ctgant
I don’t understand people who think 1T butter per person is excessive. I try to channel Julia Child: “Butter never hurt ANYONE!” The problem with this recipe is the thyme; first it makes no sense (to me) with curry, and second, 1.5 T is an absurd amount for such a pungent herb.
Kate
I did not like this at all, but Michael thought it was fine. I didn’t think it had enough flavor.
Ellen
Add almond meal to create crust. Do not melt.
dorotheeparker
People. This is a keeper. Took me literally five minutes to prep, 5 minutes to broil. Done. Major bang for your buck. Used haddock, and served with green beans and a baked potato. Chef’s kiss.
frank
Sauce is great. Used talapia
Narcissa
Had this last night and yes, it is wonderful. We cooked some thinly sliced zucchini alongside and also fantastic for this dish. The only change to this dish I made is using salted butter because it was what I had but since I didn't salt the fish/zukes enough, it wasn't a problem. Can't recommend it enough!
Shel
I sent my husband to the fish store to purchase 3#s of fish. He asked for the freshest fish they had, so they gave him grouper which was delivered this morning. He neglected to check the price. 92.00 later he walked into the house with a bit of a sheepish grin. Good thing I was making this fool proof absolutely delicious recipe for the hundredth time at least. I do bake mine instead of broiling, because I use parchment paper. Easy to prepare, delicious to eat and barely any clean up.Total win
tonya
Just yum. As is. Easy. Quick. Delicious.
Audrey
Kids and adults alike loved this easy recipe. I used cod, and it was delicious. I spread some of the sauce on top of the fish before broiling and reserved the rest for serving. I'll keep this in the rotation!
Mike
Made this tonight per recipe and it was delicious. I used fresh flounder. I added some fresh baked Italian bread to mop up the excess sauce… Yum!
Jadeiyze
This is fantastic- I’ve made it 4-5 times. Started w/the original and built it from there. Some suggestions: 4 Tbsp butter is greasy - sub 2 Tbsp butter 2 Tbsp chicken broth for the sauce. 3 large or 4 small cloves garlic. Double the ginger. Don’t grate anything! Too much work. Finely chop ginger and garlic. Bake fish in a preheated oven at 425 until almost done, broil 2 min to finish. Full broil dries it out and full bake doesn’t toast the ginger/garlic. Serve w/rice and roasted green beans
SR
I would give this all the stars if I could Like to add jalapeno, fish sauce, dijon, and lemon juice
sf
I made as written, other than subbing half the butter for olive oil. Used rock cod. It was good, but the flavors of the sauce did not penetrate the fillet. I was wanting the flavor throughout the fish, not just on the top. It seemed superficial, given the effort of chopping and heating and all. Suggestions?
Narcissa
When you salt and pepper you could put some curry on as well (but only with a fish like cod and then lightly) but I think your biggest problem might be subbing the olive oil. After that, fish recipes tend to be "superficial" since it's a delicate meat (even cod) and as far as "all that chopping and heating". It was five minutes.
Todd
So simple. I too used some nice thick pieces of cod loin. Baked at 350 then broiled for a minute or two at the end. I omitted thyme and served with fresh, rough chop basil. Everyone loved it and it plated beautifully.
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