Boiling butter with the oils swimming at the top ? Yuk !!!
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I just prepared it for tonight`s dinner.
And it turned out to be fantastic !
Used Cod, virgin olive oil and butter. Cumin, turmeric and red pepper with lots of ginger, garlic and lemon zest with thyme.
Best part is so easy to prepare, serve with Basmati rice and best way to entertain unexpected guests.
And it turned out to be fantastic !
Used Cod, virgin olive oil and butter. Cumin, turmeric and red pepper with lots of ginger, garlic and lemon zest with thyme.
Best part is so easy to prepare, serve with Basmati rice and best way to entertain unexpected guests.
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Yum! I used this recipe to prepare fresh flounder this past weekend. It was so quick, easy and tasty. I used parsley instead of fresh thyme and I eye-balled the measurements. Also, I added a little olive oil in addition to the butter to make a bit more liquid and extend the sauce. I kept it simple and served it with steamed broccoli with a twist of lemon, and white long gain rice. A quick and light Saturday night dinner. I highly recommend!
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Flounder is such a fine fillet, how long did you grilled it ?
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yeah, this would work with seafood and chicken. I will do butter and lemon, butter and garlic, butter and garlic and lemon, and hell, yeah, whatever herbs you got that you think would work, and I love that a bit of cumin or coriander is suggested - I have used those. Yes, fresh ginger will perk up a butter sauce. As far as vegetables, I love lemon butter, especially on carrots. If you don't like the traditional glazed carrots you might like lemon butter on them. I don't make the sauce properly - I just melt some butter and squeeze in some lemon to taste.
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I have been using a variation of this sauce for years on pasta dishes, typically for ravioli. I also add sage. It's simple, easy to make while the pasta is boiling and very tasty without being filling.
Does anybody know where to find that blue enameled cast iron saucepan with the pour spout and the wooden handle? It looks like such a beautiful and useful piece.
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Looks to me like a #16 Le Creuset saucepan. Scraping with metal utensils will scratch it.
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Douse the garlic with lemon before chopping it, then add to butter together. This will mellow out and deepen the garlic flavor.
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Can I make this butter (including the last few things you added like the green herbs and lemon zest) and then pour it into a mold or small dish and refrigerate it for use later or on another day or another fish?
yes, will refrigerate nicely
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I want to mention preserved lemons. I routinely make this type of sauce - fresh garlic, ginger, and choose from a range of curry/cumin/cardamom etc. type spices (or fresh herbs) depending on mood. I use olive oil and occasionally I add just a small amount of butter - which also helps keep ingredients from sticking. Lately I’ve been using preserved lemons which are absolutely divine, and they keep for a long time so this way I always have lemon on hand.
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A splash of a good balsamic vinegar instead of lemon juice is nice too. Great on vegetables.
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Dear Ms Clark,
When you recommend certain fish for use with your recipes would you please provide a scientific name? Common names vary widely depending on markets and languages
According to Wikipedia "hake" refers to any of several fish species in the Merlucciidae and the Phycidae families. Is that what you had in mind?
If by 'blackfish" you mean Tautoga onitis, its conservation status is "Vulnerable" and is only found in the western Atlantic between Nova Scotia and south Carolina. I think it will difficult to find away from the east coast of the US.
When you recommend certain fish for use with your recipes would you please provide a scientific name? Common names vary widely depending on markets and languages
According to Wikipedia "hake" refers to any of several fish species in the Merlucciidae and the Phycidae families. Is that what you had in mind?
If by 'blackfish" you mean Tautoga onitis, its conservation status is "Vulnerable" and is only found in the western Atlantic between Nova Scotia and south Carolina. I think it will difficult to find away from the east coast of the US.
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You're over thinking it. Experiment.
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I've found that comments In the "food" section are often more intense than those found in the "op-Ed." Rough crowd.
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I would leave off the curry and use much less butter. Today people like less rich food. Looks to me the flounder was drowning in sauce. I often put a little butter and lemon juice with pepper in the pan after the fish is cooked and spoon over the fish. No reason to serve 4 slices of fish with a 1/2 lb of butter !
The four tablespoons of butter called for in the recipe is actually 1/8 of a pound, not 1/2 pound.
You might want to brush up on your measurements if your are making those kinds of errors in your cooking.
You might want to brush up on your measurements if your are making those kinds of errors in your cooking.
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I miss the days when dishes were drowning in sauce. I regret that the less-sauce approach became fashionable just as I began to be able to afford good restaurants
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Looks delicious! One note: I used to have this argument with my significant other about using metal utensils to stir in an enamel pot. I said it would scratch the enamel, so use wood or silicone. Well, Melissa just stirred in that pot with a metal spoon and Mark Bittman used to use metal on enamel at times. Am I wrong? These pots are very expensive. Why would anyone take a chance on scratching the surface?
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I would use a wooden spoon myself. I have silicone as well, but it's not stiff enough to scrape the bottom of the pot. Of course you're right; on a precious surface, don't use metal. My Staub gets only wood and silicone.
I've used olive oil, lemon juice, and paprika on chicken breasts for years; just a bit of each works great.
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This looks delicious! I'm going to try it tomorrow night. Not at all opposed to curry powder, as long as it's fresh. And for the person complaining about the butter....read the latest literature....butter is not the enemy, its sugar, and processed carbs. If you ate fish like this everyday, with tons of veggies, you'd lose weight
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I usually like Ms. Clark's approach, but here I just think she's confused. Curry powder? Hmmm....how about using ground cumin, coriander, turmeric, and a pinch of red pepper, instead of some mash-up curry powder? And used lime zest, not lemon. And cilantro ok, for approximating south Asian approaches, and maybe thyme and parsley for north African....But dill??? Yikes!
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For a dairy-free version indistinguishable from this one, try using Miyoko Schinner's organic artisan dairy-free butter (cultured cashews; no palm oil) now available at Trader Joe's as well as Whole Foods and similar stores.
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Awesome. What a good idea to have in mind the go-to topping for almost anything! Thanks.
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This recipe sounds very good and I definitely plan to try it--with modifications.
With all that butter this recipe is anything but heart-healthy. For those who care about such things, I would suggest trying half as much butter with a bit of neutral vegetable oil; you will still get a real butter flavor with less artery clogging.
It is true that home-made curry powder is usually better than store-bought, but there are several commercial curries that will do just fine and save quite a bit of time (think Bolst's). On the other hand, a rainy day with nothing to do might provide a good opportunity to make up a batch of curry yourself--and it will keep for weeks in an air-tight jar.
Bon appetit.
With all that butter this recipe is anything but heart-healthy. For those who care about such things, I would suggest trying half as much butter with a bit of neutral vegetable oil; you will still get a real butter flavor with less artery clogging.
It is true that home-made curry powder is usually better than store-bought, but there are several commercial curries that will do just fine and save quite a bit of time (think Bolst's). On the other hand, a rainy day with nothing to do might provide a good opportunity to make up a batch of curry yourself--and it will keep for weeks in an air-tight jar.
Bon appetit.
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Just once I wish that people would let me enjoy a delicious meal without them worrying about the state of my arteries.
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Lemon Curry??
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This sounds easy and delicious. I splurge and buy French butter for sauces because its higher butterfat content makes it burn less quickly than domestic butters.
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You know, I'm a girl with strong opinions, but the overwhelming judgment Alisa in the handful of comments that have shown up here is kind of mind-boggling. Some people like ketchup and yet have other sterling qualities. Some people like curry powder. Some people are actually NOT DIETING (I know, strange and yet amazingly true) and/or are structuring their annual self-flaggelation along non-buttery lines.
I care passionately about food, but I have yet to understand why anyone gives a damn -- particularly enough of a damn to be unpleasant about it -- what other people put in their mouths.
I care passionately about food, but I have yet to understand why anyone gives a damn -- particularly enough of a damn to be unpleasant about it -- what other people put in their mouths.
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I do something similar to drizzle over asparagus. The lemon and butter are perfect for it. Omit the lemon add a splash of white wine plus a bit of cream for a richer sauce too. Also, dehydrated garlic, ginger or other bits are great for this technique, making it even easier.
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@ Paula C. Montana
How does one eat asparagus? One reads that the English U way (Upper class) is to eat it holding between the fingers and dipping it in melted butter. The Non-U way is to cut it into pieces. The latter requires a knife sharper than an ordinary table knife.
There must be a 19th-century tool to hold asparagus stalks: a scissors-like utensil, with two half-cylinders at the end, between which the asparagus fits.
How does one eat asparagus? One reads that the English U way (Upper class) is to eat it holding between the fingers and dipping it in melted butter. The Non-U way is to cut it into pieces. The latter requires a knife sharper than an ordinary table knife.
There must be a 19th-century tool to hold asparagus stalks: a scissors-like utensil, with two half-cylinders at the end, between which the asparagus fits.
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Eat it anyway you want.
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Proper? Dripping with Hollandaise.
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This dirt simple sauce sounds truly wonderful. (I'm having fish in 26 hours and I'll try it. With most dried or fresh herbs, especially for sauce use, a grind with a mortar & pestle. It works for me.
One of the many things that I still do not understand about delicate white fish such as flounder and sole, is why some remain firm during any kind of cooking, while others seem to turn to mush. If anyone understands this, please explain. Frankly, I've had must too often that I hardly use flat fish anymore, save the halibut that I adore. Please explain... Thank you.
Note: as much a love butter sauces with generous amounts of garlic, citrus and favored herbs, I'll take a pass on the curry component. I've experimented with several forms of curry, light medium and heavy and sadly, none of it appeals, especially with delicately flavored fish. No!
One of the many things that I still do not understand about delicate white fish such as flounder and sole, is why some remain firm during any kind of cooking, while others seem to turn to mush. If anyone understands this, please explain. Frankly, I've had must too often that I hardly use flat fish anymore, save the halibut that I adore. Please explain... Thank you.
Note: as much a love butter sauces with generous amounts of garlic, citrus and favored herbs, I'll take a pass on the curry component. I've experimented with several forms of curry, light medium and heavy and sadly, none of it appeals, especially with delicately flavored fish. No!
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It's a function of thawing, since unless you caught it's a good that it's been frozen. If it was thawed too quickly the ice crystals actually cut the fish. Thaw in the refrigerator if you can otherwise it's a crap shoot
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Regarding the mushy fish, I wonder if the fish had been previously frozen, unfrozen, and then frozen again? If you know a fishmonger, you might consider asking him/her about what you've run into. I've run into mushy raw shrimp in the shell, and I assumed it was due to being re-frozen. The only other thing I could think of, is possibly the fish you bought, which was mushy, was not the firm flesh fish you thought you were purchasing; I've read articles about fish being purposefully mislabeled as flounder, when in fact it is not.
For a simple sauce that I like with almost anything, I use freshly minced garlic, fresh ginger root, sweet mirin, soy sauce, and any other spices you want, make a reduction and then use it on anything you want. After I reduce it down, I then add raw fish fillets and cook by spooning the hot liquid over the fish.
For a simple sauce that I like with almost anything, I use freshly minced garlic, fresh ginger root, sweet mirin, soy sauce, and any other spices you want, make a reduction and then use it on anything you want. After I reduce it down, I then add raw fish fillets and cook by spooning the hot liquid over the fish.
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Sometimes I find that fish that has been frozen at some point will have a mushier texture when I cook it.
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Wow. That's a lot of butter. Especially for what seems to be designed as a quick weeknight meal. Aren't many of us are seeking to eat lighter and save most indulgences for weekends or special occasions?
Beets and turnips have their own delicious appeal. As does fish. Why drown them?
Melissa's great and I love her loose, encouraging style. I'll make this. But it's not going to be swimming in butter.
Beets and turnips have their own delicious appeal. As does fish. Why drown them?
Melissa's great and I love her loose, encouraging style. I'll make this. But it's not going to be swimming in butter.
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Isn't the vitamin A in beets is better absorbed with fat? But any excuse to slather butter, garlic and lemon on something works for me!
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"That's a lot of butter."
Which is one reason it will taste good. (It's also four servings.) Fat is not the enemy.
Which is one reason it will taste good. (It's also four servings.) Fat is not the enemy.
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When it comes to beets and turnips, especially turnips, I'll take "swimming in butter." Actually, I started on that path on the advice of Julia Child!
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"... some minced garlic, herbs, spices and a squirt of lemon" -- Hmm, quite a choice of unspecified herbs and spices.
"... my favorite is to drizzle it on fish fillets" -- a good idea, but I would add a good measure of dry white wine to the sauce and to soak the fillets.
As to sauces in general, the nation of hamburger eaters should disengage itself from ketchup and other gooey viscous liquids that accompany practically everything.
"... my favorite is to drizzle it on fish fillets" -- a good idea, but I would add a good measure of dry white wine to the sauce and to soak the fillets.
As to sauces in general, the nation of hamburger eaters should disengage itself from ketchup and other gooey viscous liquids that accompany practically everything.
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Did you see the recipe? They're specified there...
I agree with you about ketchup. Ketchup covers flavor with bland sweetness. Burgers are so much better without ketchup.
With fish I sort of half-agree. If you have the bland farmed fish that people eat so much of (tilapia), you might as well drizzle a robust lemon-curry over it because otherwise you might as well be eating Play-doh.
But if you have a fish with a wonderful flavor -- say haddock, or ling cod -- it's a crime to cover it with a sauce like this -- or to marinade it. Just butter, salt and pepper and a drizzle -- not too much -- of lemon.
I agree with you about ketchup. Ketchup covers flavor with bland sweetness. Burgers are so much better without ketchup.
With fish I sort of half-agree. If you have the bland farmed fish that people eat so much of (tilapia), you might as well drizzle a robust lemon-curry over it because otherwise you might as well be eating Play-doh.
But if you have a fish with a wonderful flavor -- say haddock, or ling cod -- it's a crime to cover it with a sauce like this -- or to marinade it. Just butter, salt and pepper and a drizzle -- not too much -- of lemon.
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@Tuvw Xyz: if you want a more precise ingredient list, you can find one in the accompanying recipe: https://cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curr...
Tilapia is like tofu with fins.
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commercial "curry" powder... ugh
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Thanks for sharing.
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I wouldn't have a rule about that. Some commercial curry mixes are quite good actually. Some homemade curries are not.
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