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