Citrus and Herb Compound Butter for Fish
A light, bright citrus and herb compound butter recipe built specifically for fish and other delicate proteins.
This is the lightest, brightest compound butter in this series, built specifically with delicate proteins in mind - fish especially, where a heavier, richer butter can easily overwhelm a mild flavor.
Citrus and Herb Compound Butter
Prep time: 10 minutes, plus chilling | Makes: about 1 cup
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 tbsp lemon zest
- 1 tsp orange zest
- 2 tbsp fresh dill or parsley, finely chopped
- 1 tsp fresh chives, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- In a medium bowl, mash the softened butter with a fork until smooth.
- Add the lemon zest, orange zest, dill or parsley, chives, salt, and pepper. Mix thoroughly until evenly distributed.
- Spoon onto parchment paper or plastic wrap and roll into a log, twisting the ends to seal.
- Refrigerate for at least 1 hour before slicing, or freeze for longer storage.
Notes
Use only the zest, not the pith, from the citrus - the white pith underneath the zest is bitter and will throw off the balance of this otherwise bright, clean flavor.
Why This Combination Works
Citrus zest carries bright, aromatic oils without adding liquid the way juice would, which keeps the butter's texture stable while still delivering real citrus flavor. Dill and chives are both mild enough not to compete with that brightness, rounding the butter out without weighing it down the way a bolder herb like rosemary would in this context.
What to Use It On
- Melted over baked, grilled, or pan-seared fish
- Tossed with steamed or roasted asparagus
- Melted over scallops or shrimp
- Spread on bread alongside a simple seafood spread
- Stirred into rice or couscous served alongside fish
Variations
- Lemon-only version: Skip the orange zest and use a bit more lemon for a sharper, more singular citrus note.
- Add capers: A tablespoon of finely chopped capers adds a briny contrast that works especially well with fish.
- Tarragon version: Swap the dill for fresh tarragon for a more distinctly French flavor direction.
This is the version to reach for anywhere a heavier compound butter would be too much. For more, see the complete compound butter guide.
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