Malian-inspired Beurre Blanc with Grilled Fish

Ingredients

In this Malian adaptation, the traditional Beurre Blanc sauce is enhanced with Malian spices such as ginger, garlic, and cayenne pepper. The grilled fish is marinated in a blend of Malian spices, adding an extra layer of flavor to the dish. The use of these ingredients and spices transforms the classic French dish into a vibrant and aromatic Malian delight. We alse have the original recipe for Beurre blanc, so you can check it out.

• 4 fish fillets (such as tilapia or catfish) 4 fish fillets (such as tilapia or catfish)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (235ml) unsalted butter, cubed 1 cup (235ml) unsalted butter, cubed
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the vegetable oil, ground ginger, garlic powder, cayenne pepper, salt, and pepper. Rub the spice mixture onto both sides of the fish fillets.
3. 3.
   Grill the fish fillets for about 4-5 minutes per side, or until cooked through. Remove from the grill and set aside.
4. 4.
   In a saucepan, melt the butter over medium heat. Once melted, add the lemon juice and white vinegar. Cook for 2-3 minutes, stirring constantly.
5. 5.
   Reduce the heat to low and continue to cook the sauce, stirring occasionally, until it thickens slightly, about 5 minutes.
6. 6.
   Remove the saucepan from the heat and strain the sauce to remove any solids.
7. 7.
   Place the grilled fish fillets on serving plates and drizzle the Beurre Blanc sauce over the top.
8. 8.
   Garnish with fresh parsley and cilantro.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and properly cleaned before marinating and grilling.
• Ginger — For a stronger ginger flavor, you can use freshly grated ginger instead of ground ginger.
• Lemon juice — Use freshly squeezed lemon juice for the best flavor.
• Butter — Cubing the butter before adding it to the saucepan will help it melt more evenly.

Tips & Tricks

• If you prefer a spicier sauce, increase the amount of cayenne pepper to suit your taste.
• Serve the grilled fish and Beurre Blanc sauce with steamed rice or couscous for a complete meal.
• Experiment with different types of fish, such as snapper or barramundi, to vary the flavors and textures.
• For a smoky twist, grill the fish over charcoal instead of using a gas grill.
• If you don't have a grill, you can also cook the fish fillets in a skillet over medium-high heat.

Serving advice

Serve the grilled fish with a generous drizzle of the Malian-inspired Beurre Blanc sauce. Garnish with fresh parsley and cilantro for added freshness and color. Accompany the dish with steamed rice or couscous to soak up the flavorful sauce.

Presentation advice

Arrange the grilled fish fillets on individual serving plates, ensuring they are placed neatly. Drizzle the Beurre Blanc sauce over the fish, allowing it to cascade down the sides. Sprinkle the dish with fresh parsley and cilantro for an appealing pop of green. Serve with a side of steamed rice or couscous to complete the presentation.