Broiled fish fillets with compound butter from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

  • store-cupboard ingredients
  • fish fillets

  • EYB Comments

    See recipe for different choices of fish and compound butters.

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Notes about this recipe

  • Eat Your Books

    See recipe for different choices of fish and compound butters.

  • jenmacgregor18 on August 17, 2021

    Very simple & quick. I used a skillet and trout filets. No problems with any sticking. I was going to make the watercress butter, but my watercress was flavorless. So I used alla diavola butter from Six Seasons. This made beautiful, perfectly cooked fish. I can see this being fantastic with different compound butters... the basil butter from this book also looks great. I can't wait to try it again.

  • Jane on July 16, 2012

    I have made this recipe with both tilapia and salmon, both times with Sun-dried tomato compound butter on p.413. The butter really is a great flavor enhancer - good combination of sun-dried tomatoes, basil and garlic. The tilapia I made in a Le Creuset gratin dish (heated as instructed) and I put butter underneath and it worked really well. I followed the recipe instructions for the salmon, heating a cast iron griddle for 15 minutes under a hot grill then placing the oiled skin side down. I got the satisfying sizzle he talked about but I wasn't satisfied by the way the skin had seared to the griddle when I came to take the fish off. The salmon flesh just slid off the skin and I could not remove the skin. So that lovely crispy skin I was expecting was lost. I will try it again, maybe oiling the griddle as well as the skin.

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