-
Prep time
5 minutes
-
Cook time
5 minutes
-
Serves
1 ramekin
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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.