Jewfish with horseradish butter

    33 minutes

    The pungent flavour of chive and horseradish butter is a zesty finishing touch for quickly pan-fried fish. You can substitute wasabi for the horseradish - but scale it down to taste.

    7 people made this

    Serves: 4 

    • a small bunch of chives
    • 1½ tablespoons horseradish cream
    • 125 g butter
    • 4 jewfish cutlets, about 200g each
    • Salt and black pepper
    • 2 teaspoons vegetable oil

    Preparation:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Snip about 2 tablespoons fresh chives into a small mixing bowl and combine with the horseradish cream and all but 15g of the butter.
    2. Shape the butter into a sausage, wrap in foil and chill in the freezer.
    3. 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.
    4. Cut the butter into rounds, then transfer the cooked fish to four serving plates and place a round of butter on each.


    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.

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