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Delicious Herb Butters
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 erb butters add a delicate flavor to fish, whether it's pan fried, broiled, grilled, or poached. I like the basil-oregano blend on salmon, the dill with walleye, and the cilantro on catfish. I brush the butters on during cooking or, most often, add a spoonful just before serving. |
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| Basil-Oregano Butter--In a small mixer bowl, beat 1/2 cup softened butter, 1 tbsp. dry sherry, 2 tbsp. snipped fresh basil, 2 tbsp. snipped fresh oregano, 1/2 tsp. minced garlic, and a dash of salt and black pepper. Refrigerate, covered, several hours. Soften butter before using. |
Cilantro Butter--In a small mixer bowl, beat 1/2 cup softened butter, 1/4 cup snipped fresh cilantro, 3 tbsp. lemon juice, 1 tsp. minced garlic, 1/8 tsp. salt and 1/8 tsp. white pepper. Refrigerate, covered, several hours. Soften butter before using. |
Dill Butter--In a small mixer bowl, beat 1/2 cup softened butter with 1 tbsp. dry sherry, 3 tbsp. snipped fresh dill, 1 tbsp. snipped fresh parsley, 1 tsp. minced onion, 2 tsp. lemon juice, and a dash of salt and black pepper. Refrigerate, covered, several hours. Soften butter before using. |
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*Lucia Watson owns Lucia's, one of the Twin Cities' finest restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612/825-1572). Food preparation by In-Fisherman's Patty Harrison.
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