Tuesday, July 15, 2008

Herb Butters for Fish




In my freezer I always have a log of herb butter that I make when I have a free 5 minutes (yes, that's how long this will take).
It is an attractive way to serve grilled fish and toss with hot orzo pasta or rice.
Last night we had simple grilled salmon filets w/ a slice of mustard basil butter melted on top & a fantastic grilled corn & asparagus salad, courtesy of a foodie named "I Found Happy".



Basil Mustard Butter:

In a bowl, let a stick of unsalted butter come to room temperature
(Now, here is the 5 minute part....)
add to the butter in the bowl:
2 tbsp. of chopped basil
1 tbsp. of dijon mustard
1 tsp. fresh lemon juice
pinch of salt & pepper

Mix all together with a wooden spoon and plop the butter mixture onto a piece of plastic wrap, then roll into a log (I sometimes put the butter in a ramekin, then turn upside down and plate). Refrigerate until ready to serve.
Slice rounds of the butter & place onto pieces of grilled fish or toss with hot pasta.
So easy and delicious.

Another variation of herb butter that I make is:

1 stick of unsalted butter, room temp
mix with zest of a lime
1 tbsp. of ginger preserves
1 tsp. lime juice

This is a sweeter version and is great on salmon or grilled shrimp, served with a pineapple fried rice.

2 comments:

Jeni said...

Looks yummy! Herb butter is awesome. I made my first one friday for corn on the cob. I didn't realize it would keep well in the freezer. That's great news, thanks :)Hope you liked the salad!

freefun0616 said...
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