Friday, June 18, 2010

Lemon Verbena Butter

In our household, fishing season has begun (meaning that the water has warmed up enough to fish and it isn't snowing out). Trying to come up with new and interesting ideas for fish can be a bit taxing. However, I did come across this recipe that I tried awhile back and remembered that it was pretty tasty (at least with the trout and the bass we caught). I would imagine that it would work very well on any mild tasting fish (such as red snapper, sea bass or grouper) and should be good on shrimp as well. If you find other cool uses for it, let me know.

1/2 lb. softened unsalted butter
1 cup lemon verbena (this is an awesome plant that can most likely be found in most of Scott's yards!)
1 cup Italian parsley
juice of 2 lemons
zest of 1 lemon
salt and/or pepper (optional)

Combine butter with verbena and parsley leaves in a food processor and blend until a green paste forms. Pour in juice and zest. Salt and pepper to taste. Process until creamy smooth. Scrape butter out of processor and wrap in plastic to form into a log. Refrigerate up to 2 weeks or freeze up to 3 months. Slice and use it to top your fish, shrimp or whatever strikes your fancy.


  1. I LOVE lemon verbena but would never have thought to make a compound butter with it! I don't know why, I love using it in the kitchen. Thanks for the great idea!

  2. went fishing yesterday and was looking for a way to cook Cabazon...saw this too late. I'll definately try it next time. Looks fantastic!


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