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
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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