Posted on May 29, 2013 by Anne Milneck | 0 comments
Grilled catfish gets an upgrade with this spicy-citrus butter. Compound butters are a snap to make and great to have on hand. A pat of this butter will elevate fish, shrimp and chicken to company-worthy standards. You'll want to keep this compound butter on hand. Check out our other compound butter recipes for creative ways to transform ordinary dishes.
For the Meaux Betta Butter
Ingredients & Directions:
Combine 1/4 cup (1 stick) softened unsalted, sweet cream butter with 2 tsp Meaux Betta Blend, 2 tsp lemon zest and 2 tsp lemon juice. In a stand mixer, beat on medium speed until well incorporated and the butter is light and fluffy. Place the butter on a piece of parchment or plastic wrap and roll into a log. Refrigerate until ready to use.
For the Catfish
4 Catfish filets
Salt & Black Pepper
4 pats Meaux Betta Butter
Heat a grill to medium-high. Rinse and pat dry the catfish. Season with salt and pepper. Brush with Arbequina Extra Virgin Olive OIl. Grill on one side 3-5 minutes until the fish is almost cooked through and nice grill marks are present. Turn the fish and lower the heat or move to a cooler section of the grill. Allow fish to cook through until it flakes easily with a fork--about 5-7 more minutes. Move to a plate and place a pat of the Meaux Betta Butter on top of each filet. Serve immediately.
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