The name of this dish might sound fancy and intimidating, but it’s actually quite accessible. Beurre blanc (or “white butter”) is a classic butter and white wine sauce paired with fish, but in this recipe, Kelli makes more of a beurre rouge by whisking Thai red curry paste into the sauce. While most people may not consider pairing such a strong flavored sauce with fish, the meatiness of barramundi can stand up to the challenge. Along with her tips for getting a perfectly crispy skin on the fish, Kelli tops this dish with a “gremolata” made from minced cilantro, ginger, garlic, and lime zest, a combination that bursts with freshness when it hits the hot skin of the fish. Rich and fresh at the same time, this Thai-inspired dish is totally worthy of staying in on a Friday night.
“ I work wonders & create fresh, seasonal meals in my 20 square foot kitchen. While I have a huge sweet tooth, healthy cooking and eating are the core to maintaining my active lifestyle. ”
Kelli works wonders out of her tiny (and by tiny, we mean 20 sq. ft.) kitchen in NYC and shares her cooking adventures through her blog, The Corner Kitchen. A graduate of the world-renowned French Culinary Institute, Kelli balances her passion for food (and her sweet tooth) with an active and healthy lifestyle. Although she has serious culinary training, we love how fresh, seasonal, and approachable all of her recipes are. And, given her limited space, the breadth of her recipes brings a whole new meaning to the word “resourceful.”
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