Recipes

Here are the two things I routinely make to go with fish:

LEMON-SHALLOT BUTTER

1 stick unsalted butter, softened
1 lemon, zest finely minced
1 small shallot, finely minced
Salt and pepper

In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

HERB-SPIKED MAYO

1⁄3 cup mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

In a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.