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A Trio of Herb Butters

Flavored butters are an easy way to add flavor to a simply cooked piece of fish, as with planked fish. They are also delicious served on grilled fish. Ideally, the butter should be set on the fish while it's still warm so the butter can gently melt. Any one recipe is enough to serve 8; if you want to serve a variety of butters you will have extra, which can easily be frozen.

If you are using salted butter, additional salt may not be needed for seasoning.

Dill Lemon Butter

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature
• 2 Tbsp. minced fresh dill (or 4 tsp. dried)
• 1-2 Tbsp. minced parsley, preferably flat-leaf
• 2 tsp. minced fresh chives or green onions
• 1 Tbsp. freshly squeezed lemon juice
• 1/4 tsp. black pepper

Cooking Instructions:

Combine the butter, dill, parsley, chives, lemon juice and pepper in a small bowl and blend well until thoroughly mixed. Taste the butter for seasoning.

Spoon the butter mixture down the center of a large piece of plastic wrap, waxed paper or foil and roll it up to shape into a 6-inch log. Twist the ends and refrigerate until firm, at least 2 hours or up to 2 days. (Freeze for longer storage, up to 1 month.)

Just before serving, unwrap the butter and cut it into 1/3-inch thick slices with a warm knife. Arrange the slices on a serving plate and chill until needed.

Servings Per Recipe: 8

Caper Butter

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature
• 2 Tbsp. capers, well drained and slightly chopped
• 1 Tbsp. freshly squeezed lemon juice
• 1 tsp. grated lemon zest
• 1 tsp. fresh thyme leaves or 1/4 tsp. dried
• 1/4 tsp. freshly ground black pepper

Cooking Instructions:

Combine the butter, capers, lemon juice, lemon zest, thyme and pepper in a small bowl and blend well until thoroughly mixed. Taste the butter for seasoning.

Spoon the butter mixture down the center of a large piece of plastic wrap, waxed paper or foil and roll it up to shape into a 6-inch log. Twist the ends and refrigerate until firm, at least 2 hours or up to 2 days. (Freeze for longer storage, up to 1 month.)

Just before serving, unwrap the butter and cut it into 1/3-inch thick slices with a warm knife. Arrange the slices on a serving plate and chill until needed.

Servings Per Recipe: 8

Sun-Dried Tomato Butter

Ingredients:

• 1/4 cup sun-dried tomatoes, preferably not oil packed (about 1/4 oz.)
• 1/2 cup (1 stick) butter, at room temperature
• 1 Tbsp. minced parsley
• 1 tsp. minced shallot or garlic
• 1 tsp. freshly squeezed lemon juice
• 1/4 tsp. freshly ground black pepper

Cooking Instructions:

Put the tomatoes in a small bowl and pour boiling water over just to cover; let soak for 5 minutes. Drain the tomatoes well, blot dry with paper towel and mince.

Combine the butter, tomatoes, parsley, shallot, lemon juice and pepper in a small bowl and blend well until thoroughly mixed. Taste the butter for seasoning.

Spoon the butter mixture down the center of a large piece of plastic wrap, waxed paper or foil and roll it up to shape into a 6-inch log. Twist the ends and refrigerate until firm, at least 2 hours or up to 2 days. (Freeze for longer storage, up to 1 month.)

Just before serving, unwrap the butter and cut it into 1/3-inch thick slices with a warm knife. Arrange the slices on a serving plate and chill until needed.

Servings Per Recipe: 8