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Health & Fitness

A Compound Butter Recipe to Use All Summer on Fish or Steak

Keep a log of this Burgundy Compound Butter in the fridge; slice off what you need to top Ahi Tuna or other fish.

Today I received some great 2 pound Ahi Tuna and some Escolar — that's a tropical fish. I'm planning to grill the tuna, along with tiger shrimp, and top them with burgundy compound butter. The Escolar will be encrusted with panko bread crumbs and pistachios with a lime beurre blanc.

Here, I'll share my recipe for compound butter, which you can use to top fish or steak.

Chef Derek's Burgundy Compound Butter

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1 pound unsalted butter
2 cups burgundy wine, reduced in half over medium heat
1/3 cup minced garlic
1/2 T salt
1/2 T black pepper
1 t lemon juice
1 T Cajun spice

Mix all ingredients when the butter is at room temperature and softened. Using wax paper, roll the compound butter into a log and place in the fridge.

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When you're ready to use it, just cut a 1/4-inch coin (removing the wax paper) and place it on your fish or steak.

Then enjoy!

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