Post by marlaoh on Jan 31, 2003 7:51:17 GMT -6
Arctic Char with Margarita Butter
2 6-8 ounce Arctic char fillets (or any firm white fish)
salt and pepper to taste
2 tablespoons vegetable oil or olive oil blend
1 tablespoon lime zest
juice of one lime
juice of 1/2 orange
1/2 cup butter, soft
1 tablespoon fresh parsley, chopped
pinch of white pepper
pinch of chili powder
Method:
Season the filets with salt and pepper and then cook in oil in a sauté pan over medium heat for three minutes on each side. Remove from pan and set aside.
In a mixing bowl, combine the remaining ingredients and blend together. Spoon out the butter mixture onto a sheet of wax paper or parchment paper and roll up, keeping the diameter of the roll at approximately three inches. Place in the refrigerator. When the butter mixture is firm, remove from the wax or parchment paper and cut 6 slices at 1/4-inch thick. Place three medallions on top of each filet and serve. Serves 2.
2 6-8 ounce Arctic char fillets (or any firm white fish)
salt and pepper to taste
2 tablespoons vegetable oil or olive oil blend
1 tablespoon lime zest
juice of one lime
juice of 1/2 orange
1/2 cup butter, soft
1 tablespoon fresh parsley, chopped
pinch of white pepper
pinch of chili powder
Method:
Season the filets with salt and pepper and then cook in oil in a sauté pan over medium heat for three minutes on each side. Remove from pan and set aside.
In a mixing bowl, combine the remaining ingredients and blend together. Spoon out the butter mixture onto a sheet of wax paper or parchment paper and roll up, keeping the diameter of the roll at approximately three inches. Place in the refrigerator. When the butter mixture is firm, remove from the wax or parchment paper and cut 6 slices at 1/4-inch thick. Place three medallions on top of each filet and serve. Serves 2.