This dish takes me back to my childhood. As far as I can remember, I had this first at one of the clubs in Kolkata, during my growing up years. Later I remember having the grilled fish in the Sky Room on Park street. What endeared me to the dish at that time was the lack of bones and its simple yet flavourful taste. Needless to say, later as I grew up, I mastered the art of deboning ala the Hilsa. The heart of this recipe is the sauce which is an amalgam of cream, butter, lemon, garlic and chili. If you can get this right, it will make all the difference and make it restaurant worthy. Off-course the fish needs to be fresh. I have used Basa but one can also use Sole, Bhetki or any white fish fillet. For cooking, I have used the oven grill. You can also do it in a flat bottom pan over the stove. It then turns out to a pan-fried version. This is a relatively light meal ideally accompanied with sautéed mixed seasonal vegetables. The other options for sides could be soup, salad and mashed or fried potatoes. So, if you are looking to rustle up a quick light meal for the family or for guests, the Grilled fish in Creamy Lemon Butter Sauce is a good option.
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PinDescription
A Continental Classic With A Twist
Ingredients
- 750 gms Fish Fillet (Basa or the likes)
- 1 Tsp freshly ground Black Peppercorns
- Juice of 1 Lime
- Salt to season
Other Ingredients :-
- 40 gms Butter
- 2 Tbsp Vegetable Oil
- 5 Tbsp finely chopped Garlic
- ½ cup Cooking Cream or 1 cup thick Coconut ( I have used coconut milk in my one)
- 1–2 thinly sliced fresh Red Chillies (depending on your spice intake)
- 1/2 Tsp Chilli Flakes
- 1 Tbsp Lemon Juice
- 1 Tsp freshly crushed All Seasons mix (may be replaced with some Italian Seasoning )
Instructions
. Clean and cut the fish fillet into 3 or 4 pcs depending on the desired size
- Using kitchen paper towels wipe and remove moisture. Sprinkle salt, pepper and some lime juice on one side. Lightly massage them to the flesh of the fish. Flip the fillet and repeat over the other side. Cover and marinate for 20 mins.
- In the meantime pre – heat the oven to 180 °C or 350°F. Line the baking trays with foil or parchment paper and brush with some oil.
- Place the marinated fish fillet on the prepared baking trays. Brush or spray some oil from the top and grill for about 7-8 mins. Flip the fish fillet and grill for another 5-7 mins more or untill done. The fish fillets should have a nice charred look and slightly crispy on the sides.
- If you Don’t have an oven readily available, you may pan grill the fish by simply adding little oil to a flat bottom pan. When hot transfer the marinated fish fillet, cook over medium flame for 5 mins, before flipping over and cooking for another 4-5 mins till they are cooked, lightly charred and slightly crispy on the sides.
- While the fish is getting grilled, let’s prepare the sauce to go with. Over medium flame heat a heavy bottom pan. Add the butter along with the oil.
- Once the butter melts, add the chopped garlic and sliced fresh red chillies. Toss and saute till the garlic turns golden brown and leaves an aroma.
- Add the coconut cream or cooking cream. Stir and add the other Seasoning, that is, salt to taste, pinch of freshly ground black pepper, All Seasons mix or Italian Seasoning.
- Lower the flame and add a squeeze of lime juice (about 1 tbsp) for that light lemony flavour.
- Take out the grilled fish fillet from the oven. Transfer them to the individual serving dish immediately. Load the grilled fillets with the lemon – butter sauce made.
- Serve hot accompanied with some bread rolls, crisp toasts, stir fried veggies or even some soup for a complete meal.
Notes
If the oven grill is not readily available, you can also do it in a flat bottom pan over the stove. It then turns out to a pan-fried version. It is eually important to use good quality white fish fillet for this preparation to get the best result taste wise.
Nutrition
- Serving Size: 3
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