Orange Herb Butter Recipes

GRILLED FISH WITH CITRUS

Grilled Fish with Citrus image

A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

Oil
Fish
Salt and pepper
Sliced citrus
Fresh herbs (such as cilantro, basil, or mint)
Flavored butter (below)

Steps:

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

FISH FILLETS WITH CITRUS-HERB BUTTER

Fish Fillets with Citrus-Herb Butter image

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.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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 and freeze. Place remaining mixture in a microwave-safe bowl; heat 1-2 minutes or until melted., 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.

Nutrition Facts :

ROASTED BEETS AND ORANGES WITH HERB BUTTER

Roasted Beets and Oranges with Herb Butter image

Herbs and orange juice add a distinctive flavor to roasted beets in this tasty side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium beets (about 1 lb), peeled, cut into 1-inch pieces
1 small orange, halved, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh rosemary leaves
2 tablespoons orange juice

Steps:

Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.

Nutrition Facts : Calories 196, Carbohydrate 13 1/2 g, Fat 3, Fiber 2 1/2 g, Protein 2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 300 mg

ORANGE BUTTER

Orange Butter image

This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 2

Ingredients

1 cup butter, softened
1/2 cup orange marmalade

Steps:

In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

Nutrition Facts :

ORANGE-HERB BUTTER

Orange-Herb Butter image

This lively compound butter is a perfect way to add a bit of brightness to grilled fish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

Ingredients

1 stick unsalted butter, room temperature
1/2 tablespoon grated orange zest
2 teaspoons fresh orange juice
1/4 teaspoon cayenne pepper
1 clove garlic, minced
2 tablespoons chopped cilantro
1/2 teaspoon coarse salt

Steps:

Mash together butter, orange zest, orange juice, cayenne pepper, garlic, cilantro, and salt.

ORANGE BUTTER

Orange Butter image

A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.

Provided by Debbwl

Categories Low Protein

Time 10m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup butter, margaine, softened
1 tablespoon powdered sugar or 1 tablespoon Splenda sugar substitute
1/2 teaspoon orange peel, finely shredded
1 teaspoon orange juice

Steps:

In a bowl combine ingredients.
Mix well. If using half orange as serving bowl fill now.
Serve at room temperature.

Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2

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Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding.
Put softened butter in a small bowl and beat with a rubber spatula until it's fully malleable.Add the chives, orange zest, and salt. Beat again until the herbs are completely covered with butter.
To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Freeze in a log: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.Freeze in portions: Scoop butter into portioned molds (like a silicone ice cube tray), and freeze until hardened. Pop the butter out of the molds, transfer to an airtight bag, and use the butter within 6 months.

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