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Seasonal recipes.

With so many recipes floating around, sometimes we just need a reminder of top options. From the In-Fisherman cookbook, Cooking Freshwater Fish, by Chef Lucia Watson, these Herb Butters go well on all fish, whether baked, broiled, grilled, or fried. Make plenty. They freeze well.

[ILLUSTRATION OMITTED]

Basil-oregano butter ...

In a small mixing bowl, beat together 1/2 cup softened butter, 1 tbsp. dry sherry, 2 tbsp. snipped fresh basil, 2 tbsp. fresh oregano, 1/2 tsp. minced garlic, and a dash of salt and black pepper. Refrigerate, covered, for several hours. Soften the butter before serving.

Dill butter ...

In a small mixing bowl, beat together 1/2 cup softened butter with 1 tbsp. dry white wine, 3 tbsp. fresh dill, 1 tbsp. fresh parsley, 1 tsp. minced onion, 2 tsp. lemon juice, and a dash of salt and black pepper. Refrigerate, covered, for several hours. Soften the butter before serving.

Cilantro butter ...

In a small mixing bowl, beat together 1/2 cup softened butter, 1/4 cup fresh cilantro, 3 tbsp. lime juice, zest from 2 limes, 1 tsp. minced garlic, 1/8 tsp. salt, 1/8 tsp. white pepper, and a big dash of Tabasco sauce. Refrigerate, covered, for several hours. Soften the butter before serving.

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Title Annotation:Gastronomy
Publication:In-Fisherman
Article Type:Brief article
Date:Oct 1, 2010
Words:208
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