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
unsalted butter, room temperature
finely minced parsley
red pepper flakes
freshly squeezed lemon juice
freshly ground black pepper
In This Recipe
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.