A rather simple recipe which compliments fish very well.
1 pound of unsalted butter
juice of 2 lemons
sea salt, white pepper to taste
half of a bunch cilantro roughly chopped
zest of 1 lemon
3 tbls of orange juice concentrate
in a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well.
i would serve this with a Pacific Rim Gewurztraminer, or a Pacific Rim Dry Riesling both are out of Washington State.
This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.
Christian Nelson is the owner of Vino & Vines (