Grilled Mahimahi with Preserved Lemon Butter

Name: Grilled Mahimahi with Preserved Lemon Butter
Yield: serves 6
Ingredients: 1/2 cup unsalted butter, softened; 2 teaspoons minced rind of preserved lemons (page 192), pulp discarded; 1 tablespoon minced scallion greens; 1 teaspoon freshly squeezed lemon juice; Pinch of kosher salt; 6 (5-ounce) skinless mahimahi fillets; Freshly ground white pepper; 3 tablespoons extra-virgin olive oil; Field Pea and Corn Salad (page 64)

December 22, 2011

After a few weeks in a brine of salt and lemon juice, lemons develop an appetizing, lightly pickled taste. Brian makes Moroccan-style preserved lemons at the winery and keeps a stash on hand to use in recipes like this one. The seasoned butter would complement swordfish, sole, shrimp, or salmon, or you could dollop it on steamed mussels or clams. For this dish, Brian slathers the butter on the grilled fish served over Frank Stitt’s Field Pea and Corn Salad (page 64), but wilted spinach would be an appealing accompaniment, too.

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