Fix, Freeze, Feast - Kati Neville [55]
Compound butters spruce up a plain seafood dish, a baked potato, or pasta. We enjoy this one on salmon straight from the grill. —KN
WALNUT-PESTO BUTTER
MAKES 2 LOGS, FOR 2 POUNDS SALMON EACH
1 cup (2 sticks) butter, softened
cup pesto (try our handmade version on page 185)
2 tablespoons finely chopped walnuts
Wax paper
1 one-quart freezer bag, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 POUNDS SALMON
1. Blend butter and pesto in a small bowl with a wooden spoon or scraper. Stir in walnuts.
2. Divide mixture in half and place each portion on a sheet of wax paper. Roll paper tightly so that the butter takes the shape of a log; place both butter logs in the freezer bag. Seal and freeze.
TO USE THE MARINADE WITH FRESH FISH
1. Completely thaw one butter log in the refrigerator.
2. Prepare a medium fire in a gas or charcoal grill.
3. Cook salmon, turning occasionally, for 10 to 15 minutes, or until fish flakes easily with a fork. Top salmon with butter.
FREEZING DETAILS
Compound butters can be stored in the freezer for up to 1 month and in the refrigerator for 2 weeks.
Having a main dish finished and in the freezer is like having a basic black dress in the closet. And just as the accessories complete the outfit, having the main dish out of the way means that I can explore new ways to accessorize my meal. Compound butters like this one can be enjoyed tossed with steamed or roasted vegetables or pasta. —KN
GORGONZOLA LEMON-PEPPER BUTTER
MAKES 2 BUTTER LOGS, ABOUT 1/3 CUP EACH
½ cup unsalted butter, softened
1 tablespoon lemon pepper seasoning salt
cup finely crumbled Gorgonzola cheese
Wax paper
1 one-quart freezer bag, labeled
1. Blend butter and lemon pepper salt in a small bowl. Stir in Gorgonzola.
2. Divide mixture in half and place each portion on a sheet of wax paper.
3. Roll paper tightly so that the butter takes the shape of a log; place both butter logs in the freezer bag.
4. Seal and freeze.
TO ENJOY
Completely thaw one butter log in the refrigerator. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
SALT-FREE VARIATION
For those interested in eliminating the salt but not the flavor of this butter, in place of the seasoning salt try a salt-free seasoning, such as Penzeys Florida Seasoned Pepper. (See resources, page 241.)
Halibut is my favorite fish. A cold-water fish, it has firm flesh and a mild flavor. If you can’t find halibut, substitute another white fish such as cod or tilapia. —LT
CHILI-LIME BUTTER FOR HALIBUT
MAKES 2 COMPOUND BUTTERS, FOR 2 POUNDS HALIBUTEACH
¼ cup (½ stick) butter, softened
¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons chili powder
½ teaspoon ground cumin
2 small square freezer containers, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 pounds halibut
1. Combine butter, olive oil, soy sauce, lime juice, garlic, oregano, chili powder, and cumin in a small bowl. Divide mixture evenly between the two freezer containers.
2. Seal and freeze.
TO USE THE BUTTER WITH FRESH FISH
1. Completely thaw one container of butter in the refrigerator. Grease a baking dish with some of the Chili-Lime Butter.
2. Preheat the oven to 400ºF.
3. Place the fish in the baking dish. Cover with the remaining butter compound and bake, uncovered, for 20 minutes, or until fish is opaque and flakes easily with a fork.
LEFTOVER FISH?
Any leftover baked fish is perfect in fish tacos! Fill warm corn tortillas with Chili-Lime Halibut, shredded Napa cabbage, and fresh cilantro. Add a squeeze of fresh lime, a drizzle of salsa, and a dollop of sour cream.
DO AHEAD
If you prefer, you can freeze the halibut with the compound butter: Into each of two labeled 1-gallon freezer bags, place 2 pounds of halibut. Divide the butter between the bags. Seal and freeze. Bake as directed above.
Pesto is such a simple sauce to make that you’ll wonder why you ever purchased it. An additional