Friday, January 15, 2010

CHILI LIME BUTTER FOR FISH



I always make a double batch of this. Everyone loves to add a dollop of it over steamed vegetables, or on a piece of flax seed bread.
Enjoy.

Ingredients:1/2 cup unsalted organic butter, softened
2 tablespoons finely chopped shallot
2 teaspoons finely grated fresh lime zest
1 tablespoon fresh lime juice
2 teaspoons minced fresh Serrano or Jalapeno chili, (including seeds or not, depending on how much heat you want)
1/2 teaspoon salt


Preparation:

Wear Gloves when chopping any chili.1) Combine all ingredients. I use a food processor.
2) Serve a dollop of this butter with each fillet of any whitefish you prepare.
Note: 2 teaspoons minced fresh Serrano or Jalapeno chili is approximately one average sized chili.

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