Tuesday, August 14, 2018
Cooking

Recipe for easy broiled fish with lemon curry butter

Here's a plan of action that works for dinner any night of the week: Melt some butter; add in some minced garlic, herbs, spices and a squirt of lemon; then pour it over whatever you have your heart set on eating. With almost no effort, you'll have a sauce that makes anything taste better.

It works on chicken. It works on steak. It even works on beets and turnips.

But of all its possible applications, my favorite is to drizzle it on fish fillets before running them under the broiler.

The reason this sauce goes so well with fish is that they are so different in nature. Fish fillets are mild and lean. A spiced garlic butter sauce is bold and rich. They round each other out.

Start by choosing a mild white fish fillet. I gravitate toward blackfish and hake because they're sustainable. Hake is the less expensive of the two, but it has a less refined texture, with big, coarse flakes. It's delicious, as long as you don't overcook it. Flounder is another dependable option.

Ten minutes before you want to put dinner on the table, preheat the broiler and start making the sauce.

You don't really even need to follow a recipe for this kind of sauce; it's very forgiving. Melt your butter and stir in as much or as little garlic as you like. I add ginger for extra intensity, but you can leave it out. Then check the refrigerator and unearth the last sprigs of dill or thyme left over from grander cooking projects. Chop them up, add some to the sauce, and save the rest for garnish.

As for spices, anything fresh and fragrant in your cabinet is fair game. Finish with a squeeze of citrus for tang.

It will be one of the quickest, most savory dinners imaginable, one that's good any night.

Comments
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Breadís bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Taste test: Texas toast

Taste test: Texas toast

Texas may have invented extra thick and buttery toast, but plenty of us enjoy the slathered slices with our own barbecues or Italian night dinners. Our judges like the addition of cheese to the toast, browned in the oven with a few herbs dotting the ...
Published: 08/13/18
Find your groove with jam

Find your groove with jam

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. The nasty, if rare, illness ó which can lead to paralysis, death, etc. ó is caused by a toxin g...
Published: 08/08/18
Five ideas for cooking with watermelon

Five ideas for cooking with watermelon

Watermelon has always felt indulgent to me: a staple of backyard Fourth of July celebrations, a respite from the summer heat. The last time I had it, I was sipping a watermelon-mint cooler in a Brooklyn cafe, trying to escape the sweltering air that ...
Published: 08/07/18
Grits make a compact cushion for spicy shrimp in this recipe

Grits make a compact cushion for spicy shrimp in this recipe

By Leah EskinGrit is grainy and annoying, as in: Whatís that grit on the countertop? Itís grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girlís got grit. Perhaps it could also pinpoint one speck of the breakfas...
Published: 08/07/18
Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Sometimes I spend hours in the kitchen working on new recipes, starting with a kernel of an idea and playing with it a bit, adding stuff here and tweaking stuff there. Other times, I shamelessly steal recipe ideas from my friends. My husband and I we...
Published: 08/07/18
Taste test: Ginger salad dressing

Taste test: Ginger salad dressing

After years of enjoying Japanese restaurants, I have tried numerous times to re-create a delicious ginger salad dressing. Every time, though, I fall short of that tangy-sweet balance and chunky gingery mixture that perks up even a plain, green salad....
Published: 08/06/18
10 ideas for no-cook summer meals

10 ideas for no-cook summer meals

Now that summer is in full swing, the oven roasts my apartment along with my food. Even turning on the stovetop is risky, dooming me to sticky misery for the sake of a single tortilla. Iíve started eating cereal for dinner.Weíve got a couple more mon...
Published: 08/01/18
Tofu gets a bad rap sometimes. Hereís how to make it great.

Tofu gets a bad rap sometimes. Hereís how to make it great.

Tofu has long since ceased to be a special ingredient, especially now that meatless eating has become mainstream. But it still confounds some of us. Perhaps because itís so versatile ó you can do so much with it, you may not know where to start. Plus...
Published: 08/01/18
Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Cooking for friends or family members who do not share your tastes, or have special dietary restrictions, is one of my greatest challenges in the kitchen. My brother and his girlfriend are vegans (and I, pretty avowedly, am not). My husbandís still o...
Published: 07/31/18