Best Basil Caper Butter Recipes

BASIL-CAPER BUTTER

Basil-Caper Butter image

From Steve Raichlen, a wonderful compound butter for fish or other grilled things. This makes a fair amount-- enough for 8 servings of, for example, grilled swordfish, though Raichlen calls it a recipe for 4.

Provided by Chef Kate

Categories European

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter, softened
2 tablespoons basil, fresh, chopped
2 teaspoons capers, drained, chopped
1 teaspoon lemon juice, fresh
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil

Steps:

Mix it all and let it sit a bit to mellow.
If you're making it ahead, roll it up in plastic wrap so you end up with a nice log of compound butter.
This freezes beautifully.

GRILLED SWORDFISH WITH BASIL-CAPER BUTTER

GRILLED SWORDFISH WITH BASIL-CAPER BUTTER image

Categories Fish Dinner

Yield 4 people

Number Of Ingredients 8

Ingredients

6 tablespoons unsalted butter, softened
2 tablespoons chopped basil
2 teaspoons drained capers, chopped
1 tablespoon plus 1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 8-ounce swordfish steaks, cut 1 inch thick
Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

Steps:

Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan. MAKE AHEAD The basil-caper butter can be refrigerated for up to 2 days.

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