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Fish Fillets with Citrus-Herb Butter Recipe
Fish Fillets with Citrus-Herb Butter Recipe photo by Taste of Home

Fish Fillets with Citrus-Herb Butter Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + freezing Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + freezing Bake: 10 min.
MAKES: 4 servings

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

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.

Directions

  1. Preheat oven to 375°. In a small bowl, combine 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 1-2 minutes or until melted.
  2. Place fish fillets in an ungreased 13x9-in. baking dish. Drizzle with melted butter mixture. Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork. Cut butter log into slices; serve with fish. Yield: 4 servings.
Originally published as Fish Fillets with Citrus-Herb Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p65

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.

Light-Bodied White Wine

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

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