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Fish Fillets with Citrus-Herb Butter Recipe

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The stuff in our Test Kitchen combined dried herbs to transform ordinary butter into a tasty topping for your favorite fish fillets. Served with wild rice, this is a simply elegant entree.

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Fish Fillets with Citrus-Herb Butter Recipe

Prep: 10 min. + freezing Bake: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1 cup butter, softened
1/3 cup mixed dried herbs of your choice (chives, thyme, basil, dill weed)
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
2 tablespoons lemon juice
2 tablespoons orange juice
4 teaspoons confectioners' sugar
1/2 teaspoon salt
1 pound orange roughy, cod or haddock fillet

Directions

In a small bowl, combine the first eight ingredients; beat until blended. Shape half of the butter mixture into a log; wrap in plastic wrap and freeze. Place remaining mixture in a microwave-safe bowl; heat for 1-2 minutes or until melted.
Place fish fillets in an ungreased 13-in. x 9-in. baking dish. Drizzle with melted butter mixture. Bake, uncovered, at 375° for 10-15 minutes or until fish flakes easily with a fork. Cut butter log into slices; serve with fish. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 510 calories, 46 g fat (28 g saturated fat), 145 mg cholesterol, 832 mg sodium, 7 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Fish Fillets with Citrus-Herb Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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