Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
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.
Very tasty. I've never had avocado butter before. I used it on my tilapia tonight and it added a nice tangy flavor.
This was delicious!!! I ended up melting butter mashing the avocado and adding the rest of the ingredients for a spread for a sandwich. I used fresh lime juice and cilantro. I want to try this again on Salmon making recipe exactly as stated!!!!