After a prolonged cold and dreary winter, we’re finally seeing some signs of Spring here in the Midwest. A few days here and there with temperatures in the 50’s. Chives peaking through the leaves in the garden. Patio set has been uncovered and cleaned. And most importantly, the Weber charcoal grill is back in action 🙂
Right now we’re especially loving fresh fish from our local market on the grill with some mesquite chips and served with this classic and delightful Lemon Butter Sauce. While sauce making may intimidate people, this one is incredibly simple.
Made with ingredients you likely have on hand (and don’t even tell me you don’t have a box of Old Bay® in your spice cabinet!). We love the extra little kick it imparts along with a few dashes of Worcestershire. Really makes this sauce stand out from the rest! Also this is one recipe where it pays to splurge on high quality butter. I am partial to the European butters like this Lurpak Danish Butter (Plugrá Butter is another favorite brand).
Serve over any kind of grilled, roasted or poached fish or shellfish. The cover photo features fresh grouper we grilled last night over mesquite charcoal. Also a lovely finish for grilled chicken or vegetables.
The addition of the scallions is an ode to our favorite seafood restaurant on the planet: Captain Anderson’s in Panama City Beach, FL. But other fresh herbs work equally well (parsley, chives, chervil and basil) and it’s fun to experiment. Just make sure any time you add fresh, green herbs to an acidic sauce, add just before serving to keep them a vibrant green.
Until next time, eat well, be well and love lots
Classic Lemon Butter Sauce
- 1 stick unsalted butter
- Juice of one lemon
- 1 clove garlic, minced
- 1 scallion, thinly sliced, white and green parts separated (See Note>)
- 1 tsp Old Bay® seasoning
- Few dashes Lea & Perrins® Worcestershire Sauce
- Freshly ground pepper
- Fine sea salt to taste
In a heavy non-aluminum saucepan, cook the garlic in butter over very low heat for 2 to 3 minutes (do not allow the butter to brown). Whisk in the lemon juice, Old Bay® and a few dashes of Worcestershire Sauce. Stir in the sliced white part of the scallion only. Season with a few grinds of pepper and a pinch of sea salt. Can be made up to an hour before serving. Cover and leave on the stove. Reheat over very low heat, whisking to combine.
Spoon sauce over seafood, chicken or vegetables. Garnish with sliced green part of the scallions.
Yields: About 1/2 cup of sauce
Note> Feel free to add or substitute other fresh herbs: parsley, basil, chives, chervil and cilantro are just a few to consider. Because the acidity of the lemon can turn anything green to a dull drab color, I always recommend adding at the end, just before serving.