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Butters for Baked or Poached Fish




Source of Recipe


Mostly mine


Recipe Introduction


These butters, used sparingly, add flavor to mild fish dishes.


List of Ingredients




Pecan Butter
1/2 cup butter, softened
2 tablespoons finely chopped walnuts, hazelnuts or pecans
1/2 teaspoon herb of choice (thyme, parsley, basil, etc.)
1 1/2 teaspoons lime or lemon juice
1/2 teaspoon pepper
1 clove garlic, mashed


Pine Nut-Orange Butter
1/2 cup butter, softened
2 ounces pine nuts, chopped
1 tablespoon parsley or chives
1 1/2 teaspoons orange juice
1/2 teaspoon minced garlic
Pinch basil


Green Peppercorn Butter
1 stick butter, softened
2 tablespoon green peppercorns in brine,drained and mashed
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, mashed
Pinch salt, if desired


Butter with Red Pepper Puree
1 stick butter, softened
1/4 cup roasted red pepper, mashed
Pinch salt, if desired
1 clove garlic, minced


Parsley Butter
1 stick butter, softened
1/4 cup fresh parsley, minced
1 clove garlic, mashed
1 tablespoon lemon juice

Recipe



In a small bowl, combine ingredients. Scoop out on a piece of plastic wrap. Shape into a log about an inch thick and refrigerate until firm. Slice thin slices over hot fish.

Freeze leftovers, if desired.

These butters also go well as a form of garlic toast. Simply spread on bread and toast in oven.