on Sep 14, 2016, Updated Aug 27, 2020 This 30 Min Bhetki Fish in Citrus Basil Butter Sauce recipe is sponsored by our friends at Big Banyan who make some of the best wines in India. Denver and I are particularly fond of their Merlot, a bottle of which is usually cooling in the fridge on most evenings. I don’t play favorites with the recipes on this blog, but this 30 minute bhetki fish in citrus basil butter sauce is seriously turning into one. We’ve already made this recipe four times in the last two weeks and I’m still not tired of it. It’s the most delicious, flaky, buttery fish in a remarkably simple but extremely flavorful sauce. Most days we don’t have too much time to put together a fancy dinner. We are usually eating leftovers or doing quick stir frys for dinner. But dinner is also when we both slow down a bit to spend time with each other and catch up on the day. Denver loves pouring both of us a glass of wine and he usually puts on some music too. We end up popping our heads in the refrigerator to see what we can whip up for dinner. When Big Banyan Premium Wines asked me to share a few easy, 30 minute recipes with you, this was the first one that came to mind. Who would think that a few ingredients, a 10 minute prep and less than 15 minutes of cooking can turn into a dish which is stellar to look at, easily gourmet fare when it comes to entertaining guests and simply delicious. This recipe really reminds of that scene from Julie and Julia when Julia Child first moves to France and is served fish at a restaurant. The fish is cooked in a butter sauce and just melts in her mouth when she bites into it. That scene was probably a subconscious inspiration behind this recipe, because that’s exactly what happens in this recipe. Cooked in a beautiful butter citrus and basil sauce, the bhetki soaks up most of that buttery goodness, leaving you with something that dissolves into your mouth as soon as you take a bite. We like to turn this simple meal into a romantic dinner for two with a big green salad, a few slices of crusty bread and a glass of Big Banyan’s Rosa Rossa. The Rosa Rossa has notes of berries in every sip, a hint of acidity and is easy on the palate. For this citrus flavored fish, the mild fruity tones are a perfect pairing. I also love the gorgeous colour of this wine, which is also perfect for a brunch Sangria if you are ever in the mood for that. Next time you are looking for some dinner inspiration to turn a simple evening into a romantic one, try this recipe, and don’t forget to pour yourself a glass of wine while you cook!
More Quick Seafood Dinners:
Rava Pomfret Fish Fry (Mangalorean Style)Shrimp Spaghetti Aglio OlioMexican Prawn Avocado Taco SaladCreamy Prawn Scampi Pasta
