Keto-friendly, gluten-free, paleo – whatever diet you are on, this recipe for “Grilled Fish with Lemon Butter Sauce” is a must in your collection.
This continental dish is best made with basa or halibut. Garlic, pepper, lemon, butter, and olive oil combine together to flavor the fish fillets and form a delicate and velvety sauce that really makes your mouth water. Garlic and pepper are spices with many health benefits.
Serve with a big helping of a versatile salad using carrots and beans. This is guaranteed to help you lose weight and stay fit, especially if this is a regular on your menu, as a part of a low carbohydrate or ketogenic diet.
Grilled Fish with Lemon Butter Sauce
- Fish fillets – 4
- Butter, melted – 2 tbsp
- Lemon juice – 2 tbsp
- Minced garlic – 1 tbsp
- Chopped parsley/ coriander leaves -1 tbsp
- Salt and ground black pepper -as per taste
- Red chili flakes – 1 teaspoon [optional]
- Olive oil – 1/2 teaspoon per fillet
- Mix together ingredients 2 to 7 in a bowl to make the marinade.
- Rub the fish fillets with the marinade.
- Cover and keep in the refrigerator for 1 hour.
- Brush a little olive oil over the fish fillets, on both sides.
- Grill for 7 to 10 minutes per side, until the fish can easily be flaked using a fork.
- Top with lemon butter sauce and freshly chopped coriander leaves. Serve hot with a side of steamed vegetables or any salad of your choice.
Lemon Butter Sauce:
- Butter- 1/2 cup or 125 gms
- Lemon juice -4 tbsp
- Garlic cloves-4 minced
- Salt – to taste
- Black pepper – to taste
- Chopped coriander leaves -1 tsp
- Egg yolks -2 (optional – for hollandaise sauce)
- Melt the butter over medium heat.
- Add chopped garlic and saute for a minute.
- Now add the lemon juice, salt, pepper, and coriander leaves. Allow it to boil.
- Stir and cook on low flame for about 10 minutes.
To make hollandaise sauce: ( this is a more delicious and thick lemon butter sauce variation)
In a heat-proof bowl -mix the egg yolks with lemon juice, salt, pepper, and a tablespoon of cold water. Cook this over a double boiler while whisking.
As it thickens, spoon in the melted butter (remove and keep aside the garlic) and continue beating the mixture. If the sauce gets flaky or forms clumps, quickly add another spoonful of cold water and keep stirring.
Add the garlic and chopped herbs of your choice. I prefer adding coriander leaves.