Earlier this week, Bertrand and I went to the fish market here in Cotonou. It was an adventure, but we ended up with three beautiful mahi mahis that I later cooked to perfection. But this post isn’t about mahi mahi. It’s about butter. Beautiful, unsalted, absolutely fattening butter.
Normally, I’m not a big butter eater. As crucial as it is to French cooking, I prefer not to take the points hit that comes with this delicious dairy product. However, I needed something unusual to go with the baked mahi mahi (recipe forthcoming). Over the weekend, we’d tried out a new seafood place on the beach, and while their fish was only mediocre, each plate was garnished with a delicious herb butter spread that made up the difference.
Parsley garlic butter
- 1/4c warm unsalted butter
- 2 cloves finely minced garlic (more or less to taste)
- 2T finely chopped parsley
- Mix ingredients.
- Salt to taste.
- NOM NOM NOM.