Best Herb Butter Recipes

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PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER



Grilled lobster tails with lemon & herb butter image

Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

4 lobster tails, defrosted if frozen
lemon wedges, to serve
125g butter , softened
1 garlic clove , crushed
handful parsley leaves, finely chopped, plus extra to serve
1 tsp Dijon mustard
small pinch chilli powder , optional
1 lemon , juiced

Steps:

  • Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
  • Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
  • Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

  • Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
  • Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
  • Do Ahead
  • Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

ROAST TURKEY WITH HERB BUTTER



Roast Turkey with Herb Butter image

Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 8

5 tablespoons unsalted butter, room temperature
1 tablespoon each chopped fresh rosemary, sage, and thyme
Kosher salt and freshly ground pepper
1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
Cornbread And Sausage Stuffing
4 to 6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Steps:

  • Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  • Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  • Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  • Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

AIR FRYER STEAK WITH GARLIC-HERB BUTTER



Air Fryer Steak with Garlic-Herb Butter image

Yes, you can even cook steak in an air fryer! We found that thicker cuts, like sirloin, are best -- they turn nice and browned on the outside without overcooking. Plus, there's very little clean up. We added a homemade garlic-herb butter to melt over the steak for a quick and flavorful weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

One 1-pound sirloin steak, about 1 inch thick
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 small clove garlic, finely grated
1/4 teaspoon crushed red pepper flakes

Steps:

  • Allow the steak to sit at room temperature for 30 minutes before cooking.
  • Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
  • Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.

BAKED BUTTER HERB PERCH FILLETS



Baked Butter Herb Perch Fillets image

My son Steve made this for us, and I was blown away by how easy it is and how awesome it tasted!

Provided by Cindy Yonkman

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 8

½ cup butter, melted
⅔ cup crushed saltine crackers
¼ cup grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
1 pound yellow perch fillets

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
  • Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
  • Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 8.8 g, Cholesterol 167.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.8 g, Sodium 725.7 mg, Sugar 0.2 g

FETTUCCINE WITH GARLIC HERB BUTTER



Fettuccine with Garlic Herb Butter image

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

Provided by Jan

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 10

6 ounces dry fettuccini pasta
1 teaspoon butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon butter
⅛ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

HERB BUTTER



Herb Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

LOBSTER WITH LEMON & HERB BUTTER SAUCE



Lobster with lemon & herb butter sauce image

Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
crusty bread , to serve
juice ½ lemon
100g cold butter , cut into cubes
small bunch chives , finely snipped
small handful basil leaves , chopped
110g bag of rocket
½ an avocado , stoned, peeled and sliced
leftover bits of lobster meat
juice ½ lemon
2 tbsp extra virgin olive oil

Steps:

  • To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
  • To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
  • To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

STEAK ON A HOT ROCK WITH WILD HERB BUTTER



Steak On a Hot Rock with Wild Herb Butter image

Provided by Nick Fauchald

Categories     Garlic     Herb     Kid-Friendly     Dinner     Steak     Summer     Grill/Barbecue     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 8

For the Wild Herb Butter:
1 head of wild spring garlic (or 1 large garlic clove), finely chopped
1/2 cup (1 stick) salted butter, room temperature
2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped
For the steak:
2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks
Vegetable oil (for cooking)
Kosher salt and freshly ground black pepper

Steps:

  • Make the Wild Herb Butter:
  • Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.
  • Cook the steak:
  • Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2" thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.
  • Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks-the rocks are ready when the water sizzles and skips across their surface.
  • Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6-12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.
  • Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.
  • Do Ahead
  • Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.

HARICOTS VERTS WITH HERB BUTTER



Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
  • For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
  • Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
  • Use any extra herb butter for serving on a steak or in a sandwich.

GARLIC HERB BUTTER



Garlic Herb Butter image

Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

Provided by Kat2355

Categories     Low Protein

Time 5m

Yield 1 stick

Number Of Ingredients 6

4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano

Steps:

  • Beat all ingredients together with a fork until light and fluffy.
  • Place on plastic wrap and roll into a log.
  • Twist ends of plastic wrap to"seal" butter inches.
  • Store in freezer, and cut off discs of butter as needed.
  • You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
  • Try adding chives, rosemary, or tarragon.

GRILLED CORN WITH HERB BUTTER



Grilled Corn with Herb Butter image

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Provided by Chris Morocco

Categories     Herb     Side     Fourth of July     Kid-Friendly     Quick & Easy     Father's Day     Backyard BBQ     Corn     Summer     Grill     Grill/Barbecue     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil

Steps:

  • Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
  • Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
  • Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
  • DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

BUTTER-HERB ROASTED CHICKEN



Butter-Herb Roasted Chicken image

Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 4

Number Of Ingredients 12

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
  • In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
  • Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg

EASY HALIBUT FILLETS WITH HERB BUTTER



Easy Halibut Fillets with Herb Butter image

Make and share this Easy Halibut Fillets with Herb Butter recipe from Food.com.

Provided by Gay Gilmore

Categories     Halibut

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

2 halibut fillets
2 tablespoons butter
2 tablespoons finely chopped tarragon (or other herb of your choice) or 2 tablespoons finely chopped dill (or other herb of your choice)
salt and pepper, to taste
1 teaspoon olive oil

Steps:

  • Make little aluminum foil trays sized to fit each fillet.
  • Wipe the bottom of each tray with olive oil.
  • Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
  • Mix the butter with the chopped herbs throughly.
  • Place 1 tablespoon of the butter on the halibut.
  • Broil for 4 minutes.
  • Carefully turn each fillet over, not spilling any of the melted herb butter.
  • Broil for 4 more minutes.
  • Remove and plate, pouring the melted sauce over each fillet.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA



Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta image

Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.

Provided by Jen Schumacher

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 2

Number Of Ingredients 14

½ pound asparagus spears, trimmed and bottom thirds thinly peeled
3 tablespoons unsalted butter
¼ cup chopped pecans
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ lemon, halved (juice only)
⅓ (8 ounce) package angel hair pasta
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon chopped fresh basil
2 tablespoons butter
1 tablespoon Dijon mustard
½ lemon, halved (juice only)

Steps:

  • Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
  • Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
  • Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
  • Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
  • Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
  • Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
  • To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
  • To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

Nutrition Facts : Calories 895.5 calories, Carbohydrate 32.6 g, Cholesterol 161.7 mg, Fat 75.6 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 30.5 g, Sodium 487.8 mg, Sugar 3.6 g

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