Sunday, April 22, 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
A taste test for drinking water? They can be surprisingly different

A taste test for drinking water? They can be surprisingly different

BROOKSVILLEThey brought it in glass carboys, in jars, in 2-liter bottles. It stacked up at the entrance to the auditorium, some of it just slightly murky but most of it crystal clear.Water. For more than 15 years the members of Region IV Florida Sect...
Published: 04/18/18
Five ideas for travel-friendly snacks

Five ideas for travel-friendly snacks

Whenever I fly, I pay way too much for food. Iíve stumbled jet-lagged into fancy wine booths and nearly bankrupted myself with cheese plates. Iíve purchased granola bars that cost more than my plane ticket (okay, maybe it just felt that way). If youí...
Published: 04/18/18
Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

There are chocolate people, and there are vanilla people. I am a lemon person.Show me a dessert menu, and Iíll choose whatever is flavored with puckery lemon or any of her citrus sisters ó lime, tangerine, kumquat, yuzu. Even as a kid, I went for lem...
Published: 04/17/18
Recipe for 30-Minute Spaghetti and Meatballs

Recipe for 30-Minute Spaghetti and Meatballs

As the name suggests, 30-Minute Spaghetti and Meatballs is no substitute for the kind of meatballs simmered for hours in your nonnaís Sunday gravy. Strangely enough, the recipe doesnít even include oregano or basil or a dry Chianti. And yet I think t...
Published: 04/17/18
Re-create that fancy spa water at home

Re-create that fancy spa water at home

It was lunchtime in the middle of the workday, so although I sat at the bar at downtown St. Petersburgís Asie Pan-Asian, I opted for a water. The bartender poured a glass and I took an unknowing sip.Cucumber. It was definitely cucumber. Iím not the b...
Published: 04/17/18
Taste test: citrus-flavored sparkling water

Taste test: citrus-flavored sparkling water

Many years ago, I took a trip to Rome and learned enough Italian to find directions and order dinner from menus. I learned very quickly that if I didnít make it clear, I would get sparkling water rather than still water at every restaurant. My husban...
Published: 04/16/18
Hereís how to make shakshuka, the egg dish with the awesome name

Hereís how to make shakshuka, the egg dish with the awesome name

By Rick NelsonSuddenly, it seems like shakshuka is everywhere.Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country.Maybe the dishís ascendancy can be traced to cookbook aut...
Updated one month ago
Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

My boyfriend, Ben, screws a nail into the cork of our Bread and Butter wine bottle. Iíve recently moved into my own apartment ó the first step in a fully adult life ó but apparently, Adult Me doesnít own a bottle opener. Tonight, Iím cooking my first...
Updated one month ago

From the food editor: Homemade biscuits make the meal

Raise your hand if you have leftover Easter ham in your freezer. Yeah, me too. Itís not every day I pick up a large cured ham at the supermarket, so when holidays come around that call for the pork centerpiece, I always try to think of at least three...
Updated one month ago
Spice up salmon with this tarragon vinaigrette

Spice up salmon with this tarragon vinaigrette

A good piece of fish needs very little to make it perfect. Here, the anisey-tangy flavor of tarragon vinaigrette is a wonderful complement to the lushness of salmon fillets. If you start with excellent salmon and super-fresh herbs, and donít overcook...
Updated one month ago