CHILI-LEMON BUTTER
Make and share this Chili-Lemon Butter recipe from Food.com.
Provided by Millereg
Categories Fruit
Time 20m
Yield 9 1/2 ounces, approximately, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in small bowl until well blended.
- Store refrigerated.
- Experiment- use it to replace part or all of the butter called for in recipes!
SAUTéED GREENS WITH CHILES, GARLIC AND LEMON
Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.
LEMON-BUTTER SAUCE WITH CHILES
Provided by Food Network Kitchen
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 thinly sliced chile de arbol in 1/4 cup olive oil in a pot over medium heat until toasted, 2 to 3 minutes. Add the grated zest of 1 lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted. Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce. Stir in 1/2 cup grated parmesan and season with salt. Top with 1 more crumbled chile de arbol.
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
LEMON BUTTER SAUCE
Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats.
Provided by KellyMac6
Categories Sauces
Time 8m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
- Remove from heat and immediately beat in 2 pieces of chilled butter.
- Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
- If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.
Nutrition Facts : Calories 1658.8, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1890.1, Carbohydrate 10.8, Fiber 0.6, Sugar 3.1, Protein 2.4
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
Make and share this PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE recipe from Food.com.
Provided by Robbie 22
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
- Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
- Remove the fish from the pan and cover tightly with foil to keep warm.
- Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
- Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
- Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
Nutrition Facts : Calories 460.1, Fat 32.6, SaturatedFat 16.1, Cholesterol 163.9, Sodium 925.4, Carbohydrate 1.9, Fiber 0.6, Sugar 0.4, Protein 39.2
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