How to Make Grilled Fish with Three Flavored Butter with Keith Floyd

I didn’t cook all my fish. I did save one of these beautiful black bream. I have just brush it with olive oil and there is a hot grill over here. I gathered this somehow, I will have to because this is what happens on a busy restaurant on a Saturday night, you cook it perfectly, you think and it is a disaster. And there is a customer sitting there complaining like heck because his food hasn’t been prepared.

So, that goes on the grill about five minutes each side. Let us get it nicely seared. And while that’s happily grilling away, we will just play this for real because this really what happens in restaurants sometimes and I am a restaurateur and things do go wrong, things go dramatically wrong here. However, the sauce I’m going to make for this grilled fish which would have gone with the baked bass and the salt is simply fresh, Sicilian lemon juice bubbling away in there.

Into this, we dab a little of the butter and whisk it away. Ten minutes later, the fish is cooked. It goes on to the plate, a beautifully grilled fresh bream onto the plate. Now, we wander over here. This will give the editor an absolute heart attack trying to—but what can we do? We have come over this way, we can't go away and say “Well, I didn’t cook anything if I didn’t know how to. This is off the—give it a little thin lemon and butter sauce and then to finish this off with some chili butter, some parsley butter. A sprig of fennel and there you have simply grilled bream with three flavored butters.