A quick and tasty way with fish - NYTimes cooking https://cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curry-butter
Ingredients
- 4 tablespoons unsalted butter
- 4 garlic cloves finely grated or minced
- 1½ tablespoons minced thyme leaves
- 1½ teaspoons curry powder
- 1½ teaspoons grated ginger
- ¼ teaspoon fine sea salt more as needed
- ¾ teaspoon finely grated lemon zest
- Ground black pepper to taste
- 4 6-ounce blackfish, flounder or hake fillets I used halibut
- Fresh lemon juice for serving
- Dill fronds or fresh parsley for serving
Instructions
- 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.
- 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.