CITRUS BUTTER SAUCE
Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!
Provided by diner524
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
- Add the Orange juice and white wine and reduce by ¾.
- Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
- Add the sugar, salt and pepper.
- Stir to combine then strain the sauce through fine mesh strainer.
- Serve hot and Enjoy!
Nutrition Facts : Calories 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5
GRILLED SALMON WITH CITRUS BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
- Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
- Preheat your grill to medium-high heat.
- Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
HONEY-CITRUS BUTTER
This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.
Provided by Chocolatl
Categories Oranges
Time 3h45m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Bring the orange juice to a boil in a small saucepan over high heat.
- Cook until it is reduced and has the consistency of honey.
- Set aside to cool.
- Place in a food processor.
- Add all other ingredients and process until smooth.
- Place a sheet of parchment paper or wax paper on a work surface.
- Pour the butter onto the long side of the sheet.
- Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
- Roll up and refrigerate for at least 3 hours before using.
Nutrition Facts : Calories 591.4, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 9.2, Carbohydrate 47.8, Fiber 0.4, Sugar 44.9, Protein 1.5
FLAVOURED BUTTERS
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
- Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.
CITRUS CANTALOUPE BUTTER
This sweet, chunky cantaloupe butter gets its warm spice flavor from the cinnamon. Orange sections and lime juice give it a citrusy twist. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
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