Tequila Lime Butter

This is part of Stacy's recipe for grilled swordfish, but she also uses it with corn. Delicious both ways.

• 1/2 stick unsalted butter, softened to room temperature
• 2 cloves garlic, minced
• Small handful fresh cilantro leaves, chopped fine or rolled & sliced into very thin strips
• Juice and zest of 2 limes
• 1-2 tablespoons gold tequila
• Cumin or chili powder to taste
• Salt & freshly ground black pepper to taste

METHOD

Cream the butter with a fork. Add the garlic, cilantro, lime zest and spices. Mix lime juice and tequila and trickle in a little at a time, whisking with a fork till it won't take any more liquid. Butter will be very soft.

Spoon onto a square of plastic wrap and roll in a sausage shape, twisting the plastic wrap at each end to seal. Refrigerate till firm, 1-2 hours.

Slice and serve over hot grilled swordfish. Freeze or store 3-4 days in the refrigerator.

recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

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