Broiled Fish With Lemon Curry Butter

When you need a fast, flavorful dinner that feels elegant without requiring hours in the kitchen, Broiled Fish With Lemon Curry Butter is the answer. This recipe delivers tender, flaky fish topped with a rich yet bright butter sauce infused with curry, fresh herbs, ginger, and lemon zest—all brought together under the broiler in just minutes.

Perfect for busy weeknights or last-minute entertaining, this dish proves that simple ingredients can create bold, memorable flavors. The high heat of the broiler locks in moisture while gently caramelizing the butter sauce, giving you restaurant-quality results with minimal effort. If you’re looking for a foolproof way to cook fish that’s both comforting and impressive, this recipe sets the tone for confident, flavor-driven cooking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & effortless – From start to finish, this dish comes together in under 15 minutes.
• Simple ingredients, big payoff – Pantry spices and fresh aromatics create a layered, complex flavor.
• Perfect for weeknights or guests – Elegant enough to impress, easy enough for everyday cooking.
• Moist, flaky fish every time – Broiling cooks the fish fast while keeping it tender and juicy.
• Bright yet comforting – Lemon zest and curry butter strike the perfect balance of richness and freshness.

What makes this recipe stand out is the lemon curry butter itself. Unlike heavy sauces, this one enhances the fish without overpowering it, creating a dish that feels indulgent yet light.

Ingredients Needed

For the Lemon Curry Butter

• 4 tablespoons unsalted butter, cut into pieces for even melting
• 4 garlic cloves, finely grated or minced for a smooth texture
• 1½ tablespoons fresh thyme leaves, finely chopped
• 1½ teaspoons curry powder, mild or medium depending on preference
• 1½ teaspoons fresh grated ginger, adds warmth and brightness
• ¼ teaspoon fine sea salt, plus more to taste
• ¾ teaspoon finely grated lemon zest, for fresh citrus aroma
• Ground black pepper, to taste

For the Fish

• 4 (6-ounce) fish fillets, such as blackfish, flounder, or hake
• Fresh lemon juice, for finishing
• Dill fronds or fresh parsley, for garnish and freshness

How to Make Broiled Fish With Lemon Curry Butter

Step 1: Preheat the Broiler

Set your oven to broil and position the rack about 6 inches from the heat source. Preheating ensures the fish cooks quickly and evenly, preventing dryness while encouraging gentle browning.

Step 2: Prepare the Lemon Curry Butter

In a small saucepan over medium heat, melt the butter slowly until just foamy. Add the garlic, thyme, curry powder, ginger, and salt. Stir continuously for about 1 minute, just until fragrant—this step blooms the spices and releases their essential oils without burning them.

Remove from heat and stir in the lemon zest and black pepper. The sauce should smell aromatic and vibrant, with a silky texture.

Step 3: Season and Arrange the Fish

Pat the fish fillets dry with paper towels—this helps them broil evenly instead of steaming. Lightly season both sides with salt and pepper. Arrange them in a single layer on a rimmed baking sheet lined with foil or parchment for easy cleanup.

Step 4: Sauce and Broil

Spoon the warm lemon curry butter evenly over each fillet, ensuring the surface is well coated. Slide the pan under the broiler and cook for 4–6 minutes, depending on thickness.

Visual cue: The fish is done when it flakes easily with a fork and turns opaque all the way through. The butter should be bubbling gently, not smoking.

Step 5: Finish and Serve

Remove the fish from the oven and immediately squeeze fresh lemon juice over the top. Garnish with dill fronds or chopped parsley. Serve hot for the best flavor and texture.

Serving and Storage Tips

Serving Suggestions:

• Pair with steamed rice, herbed couscous, or roasted baby potatoes to soak up the butter sauce.
• Add a simple green salad or sautéed spinach for balance.
• Serve directly from the baking sheet for a rustic look, or plate individually for a refined presentation.

Storage & Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a low oven (300°F) covered with foil to prevent drying. Avoid microwaving, which can make fish rubbery.

Helpful Notes

• Fish substitutions: Cod, haddock, or sole work beautifully if your preferred fish isn’t available.
• Spice level: Use mild curry powder for a subtle warmth or medium for deeper spice notes.
• Butter control: If the butter browns too quickly, move the pan slightly farther from the broiler.
• Extra sauce: Double the butter mixture if you like extra sauce for drizzling over sides.

Conclusion

This Broiled Fish With Lemon Curry Butter recipe is proof that great flavor doesn’t have to be complicated. With just a handful of ingredients and a few minutes under the broiler, you get tender, flaky fish coated in a rich, aromatic butter sauce that feels both comforting and refined. It’s ideal for busy nights, yet impressive enough to serve when guests are at the table.

If you give this recipe a try, don’t forget to leave a comment and a star rating—your feedback helps others discover it too. Share it on Pinterest or Facebook so fellow seafood lovers can enjoy it as well.
Did you try a different herb or fish? Let us know in the comments below!

Frequently Asked Questions (FAQ)

Can I use frozen fish fillets?

Yes, but thaw them completely and pat dry before cooking to ensure even broiling and proper texture.

Is this recipe gluten-free?

Yes. All ingredients are naturally gluten-free, making this dish suitable for gluten-sensitive diets.

Why did my butter sauce separate?

High heat can cause separation. Removing the butter from heat before adding lemon zest helps keep it smooth.

Can I make this dairy-free?

You can substitute butter with a plant-based alternative, though the flavor will vary slightly.

How thick should the sauce be?

The sauce should be pourable and silky, lightly coating the fish rather than pooling heavily.