Grilled Fish with Olive Butter
Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Carbs: 0.5 grams
Net Carbs: 0.5 grams
Protein: 31.5 grams
Fat: 13.5 grams
Calories: 257
Ingredients:
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 ounces each)
Instructions:
1. In a food processor, combine butter, lemon juice and olives, and puree until smooth.
2. Season fish with salt and pepper. Grill or broil to desired doneness (3-4 minutes per side for medium). Transfer to plates, and serve topped with a tablespoon of black olive butter.
3. 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.
If you dont have a food processor, finely chop solid ingredients and mix in by hand.
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
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