3 hours ago
Friday, May 1, 2009
I have been making this ginger lime butter forever.
It is from the first Silver Palate Cookbook. It is great on salmon and even corn on the cob.
It used to be difficult to find ginger preserves, but now my supermarket carries 2 brands from the UK. It's one of my favorite flavors.
Ginger Lime Butter for Fish:
In a bowl, take one stick of butter at room temperature, mix with 1 teaspoon of ginger preserves and the zest of one lime. Add a pinch of salt and mix thoroughly until all the zest and preserves incorporate into the butter.
Lay this mound onto a piece of plastic wrap and roll up like a log.
Refrigerate until ready to use.
Slice into nice pieces and place on top of grilled fish.
The leftover log of butter can be stored in the freezer.
I warned you that there would be flowers!
(thanks to Marie & Giff for helping this dumb blogger finally figure out how to create a photo montage!).