Tangy Compound Butter

By drbabs • August 21, 2010 • 4 Comments

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Author Notes: This is the compound butter I made for the "Your Best Swordfish" contest. It is inspired by the ingredients in Creole-style meuniere sauce. I have used it on other types of fish, grilled shrimp, and roast chicken. It's very versatile--feel free to adjust the seasonings to your taste. - drbabs

Serves 1 ramekin

1/2 cup unsalted butter, room temperature
1 teaspoon minced garlic
1 tablespoon lemon zest
1 tablespoon finely minced parsley
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Mix all ingredients into softened butter—mix well. Put into ramekin and refrigerate. Layer on grilled or broiled fish. Or good bread. Or on your baked potato. Over rice. Spatchcock a chicken and smear it under and on the skin before roasting. Enjoy.