Avocado Lime Butter

Submitted by Old School Chef

"I'm always trying to come up with different ways to serve fresh fish which is so abundant here in Alaska. This is one way I like to compliment halibut, cod or salmon. I've also used this on veggies like asparagus and brussel's sprouts. Makes a tasty alternative to mayonnaise for sandwiches as well. Cooking time is actually the refrigeration time."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 Log
• Serves: 12

ingredients

• 1⁄2 cup butter (room temp)
• 1 large ripe avocado
• 1 -2 minced garlic clove
• 1 tablespoon lime juice
• 1⁄2 teaspoon Tabasco sauce
• 1⁄2 teaspoon Worcestershire sauce
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon dried parsley

directions

1. Peel, pit and dice avocado.
2. Using a food processor or potato masher, cream avocado and butter together until smooth.
3. Add remaining ingredients one at a time until well blended.
4. Spoon onto plastic wrap creating a log about 6 inches long. Wrap plastic wrap around the butter and roll into a tube shape. Place in the refrigerator for at least one hour or until firm.
5. When ready to serve your fish or veggies, slice off half inch pat of butter and place on top of each serving to melt. If serving food on platters or in bowls, slice cold butter 30 minutes ahead of time, lay out on small dish and allow to reach room temperature for individual serving.