Tangy Compound Butter

By drbabs
August 21, 2010
4 Comments


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
Prep time: 5 min
Cook time: 5 min

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

  1. 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.

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Reviews (4) Questions (0)

4 Comments

Sagegreen August 22, 2010
Gorgeous!
 
Author Comment
drbabs August 22, 2010
Oh--thanks!! It's so easy.
 
Sunchowder August 22, 2010
YUM is all I can say, this makes me salivate! :)
 
Author Comment
drbabs August 22, 2010
Thanks!