Post by chief_cook2 on Mar 3, 2003 17:22:27 GMT -6
Makes about 1 cup
2 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Onion, minced
1 Tablespoon Red bell pepper, minced
1/2 cup Roma tomatoes, diced
2 tablespoons Almonds, chopped
4 ounces Butter, softened
Heat the oil in a skillet. Add the garlic, onion and bell pepper. Cook
for 3 minutes, stirring frequently. Add the tomatoes and simmer for 15
minutes. Toss in the almonds. Remove from the heat and allow it to
cool completely. Mix with the softened butter. Place on a piece of
plastic wrap. Roll into a 1-inch cylinder and refrigerate. At service
time, slice into 1/4-inch pieces and place on warm fish to create an
instant butter sauce. Enjoy this Spanish-style compound butter over
baked fish.
2 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Onion, minced
1 Tablespoon Red bell pepper, minced
1/2 cup Roma tomatoes, diced
2 tablespoons Almonds, chopped
4 ounces Butter, softened
Heat the oil in a skillet. Add the garlic, onion and bell pepper. Cook
for 3 minutes, stirring frequently. Add the tomatoes and simmer for 15
minutes. Toss in the almonds. Remove from the heat and allow it to
cool completely. Mix with the softened butter. Place on a piece of
plastic wrap. Roll into a 1-inch cylinder and refrigerate. At service
time, slice into 1/4-inch pieces and place on warm fish to create an
instant butter sauce. Enjoy this Spanish-style compound butter over
baked fish.