Best Lemon Garlic Herb Butter Recipes

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

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.

ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
• Arrange salmon filets skin-side-down in a baking pan.
• Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
• Roast for 12-15 minutes or until fish flakes easily when fork-tested.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

GARLIC BUTTER, LEMON, HERB SLOW COOK TURKEY BREAST

Steps:

• Remove mesh from thawed turkey; rinse and pat dry.
• Spread garlic butter over entire turkey and under skin if possible.
• Sprinkle all seasonings over turkey; rub on all sides.
• Squeeze lemon juice over; place squeezed lemon in bottom of slow cooker.
• Pour bone broth in slow cooker.
• Place turkey breast atop lemons.
• Cook on low for 4-5 hours; make sure internal temperature reaches at leas 165 degrees F.
• Turn off slow cooker; baste turkey with all drippings.
• Allow turkey to sit for 15 minutes.
• Slice and baste with drippings.

GARLIC BUTTER, LEMON & HERB SLOW COOKED TURKEY BREAST

Steps:

• Remove mesh from turkey; rinse and pat dry.
• Spread garlic butter over entire turkey and under skin if possible.
• Sprinkle all seasonings over turkey; rub on all sides.
• Squeeze lemon juice over; place squeezed lemon in bottom of slow cooker.
• Pour bone broth in slow cooker.
• Place turkey breast atop lemons.
• Cook on low for 4-5 hours; make sure internal temperature reaches at leas 165 degrees F.
• Turn off slow cooker; baste turkey with all drippings.
• Allow turkey to sit for 15 minutes.
• Slice and baste with drippings.

LEMON GARLIC BUTTER HERB CHICKEN WITH ASPARAGUS | THE RECIPE CRITIC

Steps:

• In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
• Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

LEMON-GARLIC-HERB BUTTER

Steps:

• 1. In a mixing bowl, add butter and allow it to become softened. 2. Use a fork to blend in the seasonings and herbs. 3. Remove the butter onto a piece of waxed paper and roll into a cylinder. 4. Refrigerate of freeze cylinder-shaped butter. 5. Cut off pats, as you need them.