Monday, September 23, 2013

A fabulous fish dish!

I love to eat fresh fish. Fish shines when cooked correctly and benefits from a simple preparation method. A compound butter compliments trout like you wouldn't believe. The brightness of the lemon and freshness of the herbs, bring out the best the fish has to offer. This is a great meal for entertaining, because the butter can be made the night before. When the butter is piped out, it makes a gourmet presentation. The  herbed jasmine rice and  sauteed green beans make delicious sides for a complete meal. Once you make this, your family will frequently request it.

Ruby Red Trout with Lemon Herb Compound Butter

Serves: 2           Cook Time: 15 min        Prep Time: 15 min

  • 1/2 lb. Ruby Red Trout, skin removed
  • 2 sticks unsalted butter, softened
  • 1 lemon, zested and juiced
  • 1/4 Cup parsley, chopped
  • 3 Tablespoons basil, chiffonade
  • 3 Tablespoons chives, chopped
  • salt and pepper, to taste


Step 1: Combine
Step 2: Mix
Step 3: Pipe onto tray

Combine the softened better with herbs,lemon zest and juice, and salt and pepper. Once blended, you may roll in saran wrap into a log or pipe out on parchment, using the tip of your choice. The place in the refrigerator. This butter can be frozen once done and placed in a plastic bag. This can be used as emergency sauce or just butter to dip your bread in.  When using it to serve, let it soften slightly so it melts on to your fish beautifully.  To make the fish, heat pan on high heat.  Add 1 tablespoon oil.  Add seasoned fish.  Let sit 2-4 minutes or until golden brown.  Continue to cook on the other side for 2-4 minutes.  Cook to at least 145 degrees F.

A delicious meal!

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