This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It was the best butter."
-Lewis Carroll, Mathematician
Lemon and dill go together really well, especially in this butter sauce. This is such an easy recipe and you can use the butter on almost anything. It works well on pan roasted chicken breasts, sautéed shrimp or even seared pork chops.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 2 | Serving size =4 ounces fish with butter
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
Serve with Plain Mashed Potatoes or Rice and Lentil Pilaf or Jasmine Rice or Jasmine Rice - Low Sodium Version or Rice and Lentil Pilaf - Low Sodium Version or Brown and Wild Rice or Brown Rice or Succotash or Succotash - Low Sodium Version
Serve with Green Beans with Red Onion or Yellow Squash and Onions or Green Beans Almondine or Minted Carrots or Minted Carrots - Low Sodium Version or Honey Peas or Quinoa with Peas or Quinoa with Peas - Low Sodium Version
|4 tsp||unsalted butter (softened)|
|1/4 tsp||salt (divided)|
|2 Tbsp||fresh dill (coarsely chopped)|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
|2 4 ounce||grouper filets|
Let the butter fully soften and then add the lemon juice, 1/8 teaspoon salt, the fresh dill, and the pepper. Cream together until well blended. This can be made up to 12 hours in advance.
Place a large skillet over high heat. Add the olive oil and when it is hot sprinkle the grouper filets with the remaining 1/8 teaspoon salt and add them to the pan. Cook for about 5 to 6 minutes on the first side and then turn.
Cook for another 3 to 4 minutes and serve topped with the lemon dill butter.
Serving size = 4 ounces fish with butter
Servings = 2
Amount Per Serving
|Calories 194||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 5g||27%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 9%||Vitamin C 12%|
|Calcium 3%||Iron 6%|
|Vitamin K 2 mcg||Potassium 566 mg|
|Magnesium 36 mg|