Equipment
Ingredients
Lemon Curry Butter
- 60 g unsalted butter, solid
- 4 garlic, minced
- 20 g fresh thyme, minced
- 3 g curry powder
- 4 g ginger, grated
- 1 g salt
- 2 g lemon zest, finely grated
Fish and Garnish
- 4 white fish fillets, patted dry
- 1 g black pepper, freshly ground
- 15 ml lemon juice, freshly squeezed
- 5 g fresh dill, fronds only
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 324 kcal
- Protein
- 29 g
- Carbohydrates
- 3 g
- Fat
- 21 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 178 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 122 mg
- Potassium
- 552 mg
- Calcium
- 77 mg
- Iron
- 1.7 mg
- Magnesium
- 62 mg
- Phosphorus
- 423 mg
- Zinc
- 1.7 mg
- Vitamin A
- 173 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 18.0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.22 mg
- Niacin
- 4.7 mg
- Folate
- 29 mcg
- Water
- 122 g
Sources: USDA FoodData Central
Method
Preheat your broiler to high setting.
Melt 60g butter in a small saucepan over medium heat.
Add the minced garlic, thyme, curry powder, grated ginger, and 1g salt to the melted butter; cook for 1 minute until fragrant.
Remove the saucepan from the heat and stir in the lemon zest.
Season the fish fillets on both sides with salt and black pepper.
Arrange the fillets on a rimmed baking sheet and pour the butter mixture evenly over the top.
Broil the fish for 5 minutes, or until the internal temperature reaches 63°C (145°F) and the flesh flakes easily with a fork.
Finish the dish by squeezing fresh lemon juice over the fillets and garnishing with dill fronds.
Chef's Notes
- Ensure your butter is softened but not melted when making the compound butter. This will allow the aromatics to meld without cooking them too aggressively.
- Don't overcrowd the baking sheet when broiling. Give the fish fillets enough space to ensure even cooking and prevent steaming.
- Keep a close eye on the fish while broiling, as it cooks very quickly. The thin fillets can go from perfectly cooked to dry in a matter of moments.
- Taste the lemon curry butter before spreading it on the fish and adjust salt and pepper as needed. The flavor should be vibrant and well-balanced.
- For an extra layer of flavor and visual appeal, consider adding a pinch of red pepper flakes to the butter mixture for a subtle heat.
Storage
Refrigerator: 48 hours — Store in an airtight container; fish is best consumed immediately.
Reheating: Warm gently in a 150°C (300°F) oven until just heated through to avoid toughening the protein.
Troubleshooting
Fish is dry or tough
Cause: Overcooking under the intense heat of the broiler
Fix: Cannot be fixed, but extra butter sauce can help add moisture.
Prevention: Check for doneness at 4 minutes; different thicknesses of fillets cook at different rates.
Cultural Context
This recipe offers a fusion of traditional Indian curry flavors with Western broiling techniques. Curry powder, a blend of spices originating from the Indian subcontinent, is commonly used in South Asian and Southeast Asian cuisines. Combining it with lemon and herbs in a butter sauce creates a bright, aromatic profile that complements delicate white fish, a staple in many coastal cuisines worldwide.
