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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.
- This recipe was entered in the contest for Your Best Condiment