Grilled Fish Fillets with Anchovy Butter Sauce
I have to thank a friend for the inspiration for this recipe. She was coming for an impromptu dinner and I could not decide what to make. We knew we would use the grill since it was quick and the weather was so nice. Then she said she was hungry for fish. Sounded good to me, and I came up with the idea for the sauce because I know she loves my linguine with anchovy sauce, which is in the similar and related recipes links. This is a quick, easy, different and absolutely delicious seafood main dish. The fish can be grilled indoors or out, broiled or even cooked in a skillet and made in any amount needed.
- 2 tablespoons olive oil
- 4 tablespoons butter, preferably unsalted
- 1 tablespoon minced garlic
- 2 ounces anchovy fillets, drained, rinsed and patted dry
- Juice of half a lemon
- 2 tablespoons dried parsley (use fresh if available)
- Pepper to taste
- 4 tilapia fillets or other firm, white-fleshed fish, about 6 ounces each
Heat the oil and butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Add the anchovies and cook until melted. Reduce the heat if they start to brown. Stir in the lemon juice, parsley and pepper to taste. Keep warm.
Brush the fish fillets with olive oil and season with salt and pepper. Heat a well oiled grill pan over medium-high heat. Add the fillets, skin-side down and grill until lightly browned and the flesh is starting to flake, about 3 minutes depending on thickness. Carefully turn to other side and grill about 1 more minute. Remove and place on individual serving dishes, flesh-side up. Quickly reheat the sauce and spoon some over each fillet. Serve immediately.
Notes: Leftover sauce is delicious brushed on bread and broiled or baked like garlic bread.