Fish in Chili Butter (in Aluminum Foil)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish (s), excluded (e.g. sea bream, sea bass, baby salmon etc.)
- 1 lemon (s), untreated
- 0.5 ½ chilli pepper (s), red, fresh
- 180 g butter, room temperature
- 2 tablespoon coriander greens, chopped, fresh
- 3 clove (s) garlic, pressed
- 1 teaspoon cumin
- 1 ½ teaspoon paprika powder, noble sweet
- 4 spring onion (s)
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Wash the lemon with hot water and rub the peel. Cut the rest of the lemon into 8 slices.
- Core and finely chop the chilli pepper and mix with the butter, lemon zest, coriander, garlic, cumin, paprika powder, salt and pepper.
- Rinse the fish in cold water and - if necessary - scale. Place each fish individually on a piece of aluminum foil and brush with the butter paste. Depending on the size of the fish, all of the butter may not be needed. Stuff the fish with the lemon wedges. Spread finely chopped spring onions on top and close the foil tightly.
- Put the foil packages on the grill and grill them for 10-15 minutes, depending on the size of the fish.
- A side dish goes well with baguette and green salad. Serve with wine or beer to taste. Children get juice.
- Tip: The whole thing also works excellently with fish fillet or as a preparation in the oven.
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