If you love the Caesar more than the salad, try this compound butter the next time you cook fish. It couldn't be simpler to put together, just don't skimp on the anchovies — they're essential for the umami notes.
- 8 tablespoons (4 ounces) unsalted butter, softened
- ¼ cup freshly grated Parmigiano-Reggiano
- 1 teaspoon anchovy paste
- ½ teaspoon coarsely ground pepper
- ½ teaspoon freshly grated lemon zest
MAKE THE BUTTER
In a medium bowl, combine all of the ingredients.
Dollop spoonfuls onto cooked fish.
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Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.