Recipe by Engrossed
This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Lemon Soy Swordfish With Avocado Butter. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.
Top Review by WI Cheesehead
Mine doesn't look as pretty as the picture! :oops: But it still turned out good. I had made this awhile ago and finally got around to trying it on tilapia tonight recipe#232657. It was great. You could tell there was Worcest. in it. I had my 8 yo try it bcz he loves fish and he said, "I like it a little bit," which is good. He tried something unusual and didn't spit it out! :lol: I think this keeps for awhile, as I've had it in fridge for at least a week. I did cheat and use margarine, so it's not as stiff. I did try some on the noodles too.
- 1⁄2 cup butter, softened
- 1⁄2 cup avocado, mashed
- 4 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, minced (some day I'm going to try cilantro)
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon garlic salt
Directions See How It's Made
- In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
- Place in a decorative dish and refrigerate until firm and ready to use.
- A melon baller works great to scoop out balls to place on the hot fish.