Best Roast Fish With Curry Butter Recipes

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

Roasted Fish With Spice Butter and Tomatoes image

You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.

Provided by Melissa Clark

Categories weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

BROILED FISH WITH LEMON CURRY BUTTER

Broiled Fish With Lemon Curry Butter image

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.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 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

Steps:

Heat 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.
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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams