Broiled Fish With Herb Butter

Broiled Fish With Herb Butter

By Rick Moonen

INGREDIENTS:

2 Tablespoons minced parsley
1 Tablespoon minced dill
1/3 cup minced chives
8 Tablespoons unsalted butter, melted
4 6-ounce fish fillets such as flounder, sole, rainbow trout, tilapia, or dorade
Coarse salt and freshly ground white pepper
4 teaspoons fresh bread crumbs
8 lemon wedges

METHOD:

Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes. In a small bowl, combine the parsley, dill, and chives to make the herb mix.

Pour the butter into a soup dish. Dip the fish into the butter, to coat it on both sides. Lay the fish, skin side down, on a work surface and season with salt and pepper. Divide the herb mix among the 4 fillets, sprinkling evenly. Sprinkle each fillet with a teaspoon bread crumbs, and pat the coating onto the fish. Drizzle each fillet with a little butter. Set on the griddle, skin-side down, and broil for about 3 minutes, until the bread crumbs are toasty and caramelized. Serve with the lemon wedges.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 5 minutes

Round Out the Meal:
With steamed asparagus.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc such as the 2005 Craggy Range from New Zealand or a 2003 Sancerre from Domaine Vacheron in the Loire Valley.