Best Lemon Pepper Butter Recipes

GRILLED TUNA STEAKS WITH LEMON-PEPPER BUTTER

Steps:

• In a small bowl, mash together the butter, lemon zest, lemon juice, the 1/4 teaspoon pepper, and the garlic powder. Set aside (or chill if not using immediately).
• Prepare the grill for medium-high direct heat and lightly oil the grate (or preheat a broiler). Brush oil on both sides of tuna steaks. Season the tuno on both sides with salt and additional pepper. Grill or broil for 3 to 4 minutes per side for medium rare, turning once.
• Transfer tuna steaks to a serving platter; top with the butter mixture.

LEMON PEPPER BUTTER-BAKED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange monkfish fillets in a rectangular glass baking dish without overlapping. Season with lemon-pepper seasoning and sea salt on both sides.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Stir in lemon juice. Pour over monkfish.
• Combine bread crumbs and Parmesan cheese in the same saucepan. Spoon bread crumb mixture over the fish, coating evenly.
• Bake uncovered in the preheated oven until monkfish is flaky and tender, 30 to 40 minutes.

LEMON PEPPER FISH WITH BUTTER LEMON RICE

Steps:

• 1. Rinse fish and pat dry. Mix seasoning blend and set aside. Coat fish and olive oil and lemon juice. Season both sides of fish with spice blend. Marinate fish in the refrigerator covered for 1 hour or overnight. Preheat oven to 425 degrees. Remove fish from refrigerator and bring to room temperature. Top fish with butter wedges and sliced lemon. Bake fish at 425 degrees for 25 minutes. Broil for 2 minutes to brown the top of the fish.
• 2. FOR THE RICE Add broth, butter, lemon juice, parsley and spices to water, bring to boil. Stir in rice, cover, reduce heat to low and cook 17 minutes. Turn off fire. Allow rice to steam about 5 more minutes

STRAWBERRY WAFFLES WITH STRAWBERRY-BLACK PEPPER BUTTER AND LEMON CURD CREAM

Steps:

• For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
• Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
• For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
• For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
• Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
• Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

GRILLED SWEET CORN WITH LEMON PEPPER BUTTER RECIPE BY TASTY

Steps:

• In a small bowl, stir together the butter, lemon zest, and lemon pepper until well combined.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Brush one side of each ear of corn with the butter mixture, then add to the grill, buttered-side down. Cook until char marks appear, about 5 minutes per side.
• Transfer the corn to a serving platter and brush with more butter. Garnish with the parsley and serve with lemon wedges to squeeze over the corn.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

LEMON PEPPER BUTTER CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Mix lemom pepper seasoning and cayenne pepper into softened butter until well combined. Season chicken with salt. Rub butter mixture all over chicken, placing some under the skin.
• Bake at 350 degrees F for about 50 minutes or until juices run clear.

LEMON-PEPPER-GARLIC SEAFOOD BUTTER SAUCE

Steps:

• 1. Steam desired seafood with shells on (lobster, crab or shrimp are equally good). Reserve liquid and allow seafood to cool.
• 2. Remove meat from the shells. Break the shells if necessary.
• 3. Melt butter over a medium-low heat. Add the shells and briefly simmer to impart shell oils to the butter.
• 4. Pour mixture through a strainer. Pour 1/2 cup hot reserved liquid steaming liquid over the shells to rinse the shells of butter & oils.
• 5. Add garlic, anchovy, red pepper flakes, lemon zest, dill & pepper. Stir well & let sit for 5 minutes for the flavors to extract & meld.
• 6. Add some sauce to a bowl with an egg yolk & white wine. (Note: You must add the sauce to the egg incrementally to temper the egg; if you add the egg yolk to the sauce, the egg will cook & give you little bits of cooked egg throughout the sauce - ick!)
• 7. Whisk to enrich the sauce. When the bowl with the egg is warmed, you can add the mixture back into the saucepan.
• 8. Slowly whisk while drizzling olive oil until sauce takes on a velvety texture.
• 9. Serve warm over seafood (VERY good over lobster ravioli) with chopped fresh parsley and fresh grated Parmesan.
• 10. CHEF'S TIP: The key to the magnificent, intense flavor of this sauce is found in doing all you can to get the seafood oils out of the shells. Be sure to stir the shells well in the hot butter; press them in the strainer to extract every drop of oil you can, and make the rinsing liquid to boil before pouring through, which should be done in stages, pressing in between. The more you can do this, the more flavor your butter sauce will have.

PEPPER STRIP STEAKS WITH LEMON-CHIVE BUTTER

Steps:

• Heat grill. In small bowl, combine all butter ingredients; blend well. Set aside. In another small bowl, combine pepper blend and garlic salt; mix well. Rub pepper mixture onto all surfaces of steaks.
• When ready to grill, place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches over medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once. Serve steaks with butter.

ROSEMARY MARINATED RIBEYE STEAKS WITH LEMON PEPPER BUTTER RECIPE - (4.3/5)

Steps:

• In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 24 hours, turning occasionally. In a small bowl blend the butter ingredients, including 1/2 teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1 1/2 inches thick. Refrigerate until firm, 45 minutes to 1 hour. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon salt. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

LEMON PEPPER BUTTER RECIPE

Steps:

• Melt butter in sauce pan. Add all. Cook 10 min.