Pan-Roasted Sea Bass With Garlic Butter

Pan-Roasted Sea Bass With Garlic Butter

Chive Garlic Compound Butter :
1 clove garlic, minced
1 cup (2 sticks) unsalted butter, at room temperature
Pinch of kosher salt
2 tablespoons finely minced fresh chives

  • First step is Make the Chive Garlic Compound Butter: In a medium bowl, with an electric mixer, beat the butter until light and fluffy. Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper. Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 1/2 inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it. Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month. When ready to serve, slice the roll into 1/4-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
  • And then, Preheat the oven to 375°F.
  • And then, visit for full instruction : http://www.lodgemfg.com/recipe/pan-roasted-sea-bass-with-chive-garlic-compound-butter

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