RECIPE: Kelp Lemon Butter for Fish

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This makes a great sauce for fish. I’ve used it on crispy local fluke and scallops

but try it with your favorite fish preparation. Makes enough for 2 dinners for 4.

½ cup fresh Martha’s Vineyard kelp, chopped

1 stick of butter, room temperature

1 Tbsp. shallots, minced

2 tsp. fresh tarragon, chopped

1 tsp. lemon zest (from about 1 lemon)

1 Tbsp. lemon juice

Place all the ingredients in a mixing bowl. Using a fork, press the butter and other ingredients together until evenly combined. I place the mixture on a piece of plastic, in the rough shape of a stick of butter. Roll up and twist the ends together. Refrigerate until ready to use.

To use: If the piece of fish I’m using is cooked in a heavy skillet, I usually wipe out the skillet when the fish is done before adding the compound butter. Usually the sauce serving is 1 to 2 Tbsp. of the kelp butter compound per serving. Melt the compound in the pan and cook on medium-low a few minutes so shallots are cooked. Add additional lemon juice, if needed. Spoon sauce around the fish.

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Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

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