Broiled Fish With Lemon Grass Recipes

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BROILED COD WITH LEMON BUTTER GARLIC SAUCE



Broiled Cod with Lemon Butter Garlic Sauce image

Broiled Cod with Lemon Garlic Butter Sauce is a quick and easy, family friendly recipe. It takes just 5 ingredients and less than 20 minutes to put this delicious meal on the table. This recipe is also perfect for those following low carb, keto, or gluten free diets, as well.

Provided by Lauren Harris

Categories     Main Dish

Time 20m

Number Of Ingredients 8

1 pound cod fillets ((4 fillets))
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons unsalted butter
4 cloves garlic ((minced))
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley ((minced))

Steps:

  • Preheat the broiler on the oven. Pat the cod with a paper towel, then season both sides with the salt and pepper.
  • Melt the butter over medium-high heat in a cast iron or oven-proof skillet that is no bigger than 12 inches. Add the garlic and cook, stirring constantly, for 30 seconds, then stir in the lemon juice and zest.
  • Place the cod fillets in the pan and cook for 1 minute, then carefully turn them over.
  • Place the skillet in the oven about 4-6 inches from the broiler. Broil for 6-9 minutes, depending on the thickness of your fillets, or until the internal temperature of the cod reaches 130-140°F on a meat thermometer inserted into the center of the thickest portion of a fillet.
  • Garnish with the parsley and extra lemon slices, if desired, and serve.

Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 2 g, Protein 21 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 355 mg, Fiber 1 g, Sugar 1 g

GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

BAKED SEA BASS WITH LEMONGRASS & GINGER



Baked sea bass with lemongrass & ginger image

A superhealthy source of iron and omega-3 fatty acids

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 9

1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
3 lemongrass stalks, cut diagonally into 2.5cm pieces
2 small chillies , halved
2 garlic cloves , halved
3cm piece fresh ginger , peeled and cut into thin strips
1 tsp runny honey
2 tbsp olive oil
2 limes
2 lime leaves (use a few strips of lime peel if you can't get these)

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
  • Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
  • Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
  • Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
  • Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
  • Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.

Nutrition Facts : Calories 260 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.34 milligram of sodium

PARCHMENT-BAKED FISH WITH LEMONGRASS



Parchment-Baked Fish with Lemongrass image

Lemongrass has a fibrous, woody texture. Use the back of a knife to crush the stalk before mincing. As an alternative, use an equal amount of store-bought lemongrass paste.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 11

6 green onions
2 stalks fresh lemongrass, trimmed, smashed, and minced (1/4 cup)
1 tablespoon minced fresh ginger
2 teaspoon canola oil
2 cup thinly sliced button mushrooms
2 red and/or orange sweet peppers, cut into strips
Sriracha sauce
4 4-6 ounce 1/2-inch-thick skinless white fish fillets, such as hake or cod
1 lime, halved
Coarse salt
Fresh cilantro sprigs

Steps:

  • Preheat oven to 400°F. Finely chop four green onions. In a small bowl combine chopped green onions, lemongrass, ginger, and oil; set aside. Cut four 15-inch-long pieces of parchment paper. Fold each in half like a book, creasing the center. Open papers and spread an even amount of the lemongrass mixture across the middle of one side of each paper.
  • Cut the remaining green onions into 2-inch pieces. Top lemongrass mixture evenly with green onions, mushrooms, and peppers. Drizzle lightly with sriracha. Place fish on vegetables; add a squeeze of lime juice. Season with salt. Top with cilantro.
  • Fold parchment over food. Seal packets: Starting at the bottom folded edge, crease the corner up at an angle. Working in 2-inch sections, continue creasing open edges, overlapping each fold. Make sure folds are creased tightly so they don't open. Finish by tucking the last flap underneath packet (packet will be a half-moon shape). Transfer filled packets to a baking sheet. Bake 15 to 20 minutes.* Make a narrow slit and check if fish flakes easily when tested with a fork. (Bake 1 to 2 minutes more, if needed.) Open packets carefully to serve. Makes 4 servings. *Tip: If fish fillets are 3/4 to 1 inch thick, increase baking time to 20 to 25 minutes.

Nutrition Facts : Calories 163 kcal, Carbohydrate 11 g, Cholesterol 49 mg, Protein 23 g, Sodium 279 mg, Sugar 5 g, Fat 3 g, UnsaturatedFat 3 g

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER



Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories     weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

  • Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
  • Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
  • Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
  • Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

BROILED FISH WITH LEMON GRASS



Broiled Fish With Lemon Grass image

This is the way I grill large fishes, I wrapped it with aluminum foil so that the liquids will not spill out, it will taste better since the spices will absorb on it.

Provided by Rieaane

Categories     Asian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 (1 kg) whole fish, cleaned, intestines removed
1 stalk lemongrass, tied like a knot
1 tablespoon gingerroot, grated
2 onions, chopped thinly
1 tablespoon olive oil
2 tablespoons lime juice
3 tablespoons soy sauce
1/4 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
salt and pepper

Steps:

  • Make a some deep slits on both sides of the fish. Sprinkle and rub both sides with the turmeric powder.
  • Combine half of the onions with grated ginger, salt and pepper and fill each slit of the fish with the mixture.
  • Insert the lemon grass inside the fish (the cavity that contains the intestines which you removed).
  • Wrap the fish with aluminum foil then grill over low-medium heat. Grill each side for 8-10 minutes.
  • While grilling, mix the remaining onions, olive oil, lime juice, soy sauce, pepper, garlic and ginger powder.
  • Unwrap the fish, brush the sauce mixture on it then grill again over low heat, 2 minutes each side.
  • Serve with your favorite dipping sauce.

Nutrition Facts : Calories 88.8, Fat 4.6, SaturatedFat 0.7, Sodium 1008.5, Carbohydrate 10.3, Fiber 1.4, Sugar 3.8, Protein 2.8

CHAR GRILLED LEMONGRASS TILAPIA FISH



Char Grilled Lemongrass Tilapia Fish image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 8

2 stalks lemongrass, white parts finely diced, long green leaves reserved
2 tablespoons light soy sauce
2 cloves garlic, finely chopped
2 spring onions, sliced
1 long red chile, sliced
One 1 1/2-inch piece ginger, finely chopped
1 whole tilapia, cleaned
1 tablespoon vegetable oil

Steps:

  • Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
  • Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
  • Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
  • Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
  • Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

BROILED FISH



Broiled Fish image

Provided by Craig Claiborne

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 skinless, boneless cod fish or other fish fillets, about 1 3/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons butter
1/4 cup fine fresh bread crumbs
Lemon wedges

Steps:

  • Preheat the broiler to high.
  • Sprinkle the fish on both sides with salt and pepper.
  • Arrange the fillets on a baking dish measuring about 8 1/2 by 13 by 2 inches. Melt the butter in a small saucepan or small skillet.
  • Using a pastry brush, coat the fish liberally with butter.
  • Sprinkle the fish neatly and evenly all over with bread crumbs. Dribble the remaining butter over all.
  • Place baking dish under the broiler so the fish is about seven inches from the source of heat. Broil five minutes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 322 milligrams, Sugar 0 grams, TransFat 0 grams

BROILED FISH WITH LEMON CURRY BUTTER



Broiled Fish With Lemon Curry Butter image

Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 teaspoon finely grated lemon zest
Ground black pepper, to taste
4 (6-ounce) blackfish, flounder or hake fillets
Fresh lemon juice, for serving
Dill fronds or fresh parsley, for serving

Steps:

  • Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

BROILED FISH



Broiled Fish image

Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

Steps:

  • Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

BROILED FISH WITH CHERMOULA



Broiled Fish With Chermoula image

In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield Serves 4

Number Of Ingredients 4

1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly ground pepper
1 recipe chermoula (see recipe)
Additional lemon juice and wedges or olive oil to taste

Steps:

  • Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
  • If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 0 grams

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