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Orange-Herbed Butter for Seafood

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    Orange-Herbed Butter for Seafood

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ID:	817526 This has become a “go to” sauce for me when cooking shellfish. And it blends nicely with Marietta's Fish Rub, so I can imagine it will work nicely on just about any seafood. I’ve not tried it on grilled fish, but now I want to!

    We all know lemon butter is lovely. Orange butter is citrusy, but different. I think it’s the “Lucky Charms” of the Sea — it makes everything magically delicious. 😂😋

    Orange-Herbed Butter

    Ingredients

    8 tablespoon salted butter
    1 clove garlic, minced
    Zest from 1/2 small orange
    Juice from 1/2 small orange
    1/4 teaspoon Worcestershire sauce
    1-1/2 teaspoon fresh tarragon, chopped (halve amount if dried)
    Salt to taste.

    Method

    1. Melt butter in a small saucepan over medium-low heat.
    2. Add the garlic, orange zest, orange juice, Worcestershire sauce, and tarragon.
    3. Simmer for 5 minutes.
    4. Salt to taste.
    5. Strain out solids. Keep warm.

    I would love to hear what you’ve tried this on. 😊



    #2
    Geez that sounds good. Have to try it on some salmon.

    Comment


      #3
      Looks tasty. I would try on shrimp!

      Comment


        #4
        Thanks so much for posting delicious recipe ideas. I've always used a lot of acid with my seafood but it's usually lemon or lime. I like the idea of using orange however, will give that a try. Nice idea !!

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          You're welcome. I've learned a lot from you also. Love this place. Especially now that I'm mostly confined to home.

        #5
        Thanks for sharing this! I’ve made an orange bourbon glaze for salmon, this sounds great.....and may add some bourbon to it! May peak at the seafood counter when I have to make the next grocery run so I can try this.

        thanks again for sharing!

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          Oooh! An orange bourbon glaze! That sounds really good! Care to post a recipe?

        • barelfly
          barelfly commented
          Editing a comment
          Charley Langer let me see if I can dig it up. It’s been a while since I made it. But the main thing was reducing bourbon and orange juice together. There was a little more to it than just that, may some honey for a little more sweetness? But let me see if I can find it and I’ll post it up.

        #6
        Another great contribution. Thanks Charley!

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          You're welcome. and thank YOU!

        #7
        I tried this butter on some halibut last night. Incredible pairing. The wife has directed me to make up a big batch to have on hand at all times.

        Thanks,.

        Comment


        • Charley Langer
          Charley Langer commented
          Editing a comment
          I love this comment!! Thank you!

          I did halibut tonight and totally messed it up. 😂 It was delicious, but it fell apart on me. I’m thinking sous vide is not (at least for me) is not my preferred way of doing halibut.

        • rodkeary
          rodkeary commented
          Editing a comment
          Charley Langer I feel the same about fish and SV. It is still a work in progress for me. Experimenting with halibut or sockeye can get costly though.

          My wife does a fabulous job with the fish using a fry/bake combo. I just get out of her way.

        #8
        We will probably have shrimp tonight. I'll try it and report back.

        Comment

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