Butter-Grilled Cutlassfish recipe - ingredients, nutrition and when to eat it
Cutlassfish grilled with butter and black pepper until golden. The butter’s richness complements the mild fish, making it a great side dish for a relaxed…
Cutlassfish grilled with butter and black pepper until golden. The butter’s richness complements the mild fish, making it a great side dish for a relaxed weekend dinner.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 191.5g serving): 339.8 kcal · protein 34.3g · carbohydrate 0.4g · fat 21g · sodium 338.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the cutlassfish thoroughly dry before grilling, as any remaining moisture can make the butter splatter.
Tips: Turning it too often can break the flesh, so turn it just once after one side has browned.
Tips: If the butter burns easily, add a little cooking oil to the pan before adding the butter.
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Ingredients (1 serving)
- Hairtail — 180 g
- Butter — 2 tsp
- Ground black pepper — 0.5 g
- Salt — 1 g