Romesco Butter
Enjoy this Spanish-style compound butter over baked fish.
Makes about 1 cup
2 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Onion, minced
1 Tablespoon Red bell pepper, minced
1/2 cup Roma tomatoes, diced
2 tablespoons Almonds, chopped
4 ounces Butter, softened
Heat the oil in a skillet. Add the garlic, onion and bell pepper. Cook for 3 minutes, stirring frequently. Add the tomatoes and simmer for 15 minutes. Toss in the almonds. Remove from the heat and allow it to
completely. Mix with the softened butter. Place on a piece of plastic wrap. Roll into a 1-inch cylinder and refrigerate. At service time, slice into 1/4-inch pieces and place on warm fish to create an instant butter sauce.
Lulu its good over fish
Romesco Butter!
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