- Snip about 2 tablespoons fresh chives into a small mixing bowl and combine with the horseradish cream and all but 15g of the butter.
- Shape the butter into a sausage, wrap in foil and chill in the freezer.
- Wipe the jewfish cutlets with paper towels and season on both sides with salt and pepper. Heat the remaining butter and the oil in a pan. Cook the fish over high heat for about 4–6 minutes, until it flakes easily.
- Cut the butter into rounds, then transfer the cooked fish to four serving plates and place a round of butter on each.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E.
If you prefer, you can substitute snapper cutlets or fillets, or kingfish cutlets, for the jewfish.