Orange Basil Butter Recipes

ORANGE TILAPIA

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

ORANGE AND BASIL BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
• Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
• Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
• Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
• Reduce the oven to 300 degrees F.
• Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
• The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.

SALMON FILLETS WITH ORANGE BASIL BUTTER

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

ORANGE BASIL CHOPS

Steps:

• Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 160°. , Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

BASIL BUTTER

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

CARROTS IN ORANGE-BASIL BUTTER

Steps:

• Place the carrot strips in a 10-ounce casserole.
• Sprinkle with water.
• Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender.
• Let stand, covered, while preparing butter mixture.
• For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil.
• Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted.
• Drain carrot strips.
• Drizzle butter mixture over carrot strips.
• Garnish with snipped parsley, if desired.