Grilled Fish With Olive Butter
- 1/2 stick unsalted butter room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1/4 cup pitted black kalamata or Nicoise olives finely chopped
- 4 fish fillets - (8 oz ea)
In a food processor, combine butter, lemon juice and olives, and puree until smooth. (If you dont have a food processor, finely chop solid ingredients and mix in by hand.)
Season fish with salt and pepper. Grill or broil to desired doneness (3 to 4 minutes per side for medium). Transfer to plates, and serve topped with a tablespoon of black olive butter.
Roll any remaining compound butter into a log shape with plastic wrap. Freeze for up to 3 months, cutting off coins of butter as needed.
This recipe yields 4 servings.
Carbohydrates: 0.5 grams
Net Carbs: 0.5 grams
Protein: 31.5 grams
Fat: 13.5 grams
Maitre d Butter, is great with fish, chicken, veal and pork. Puree 2 sticks butter with 2 chopped shallots, 1 tablespoon chopped parsley and juice from 1/2 lemon.
Lemon and Garlic Butter, is perfect for flounder, and delicate shellfish like scallops. Puree 2 sticks butter with 2 cloves chopped garlic, zest and juice of 1 lemon, and 1 tablespoon chopped chives.