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Compound Butter for Seafood 3 Ways.

Citrus Butter. Garlic and Herb Butter. Old Bay Butter. All three of these simple compound butters elevate any fish or shellfish dish into something a little bit fancier, more luxurious and more flavorful.

Fish and shellfish often need little more than lemon, garlic, salt and pepper to taste their best. Most of the time, simple is the way to go, and sauces and lots of spices aren’t necessary. But, butter, with seafood, is usually a good idea. And butter with hints of citrus, herbs and garlic is always a good idea. A little bit of this butter goes a long way and adds a ton of flavor.

What is compound butter?

Compound butter may sound fancy, but it’s not. They can be made by combining softened butter with other ingredients to add flavor (garlic, herbs, cinnamon, citrus … options are endless). Compound butters are great as a finishing touch for dishes – in this case, fish or shellfish dishes – but they’re also great spread on toast, as a topper for roasted veggies or a mix in for pasta.

To make compound butter you take a stick of softened butter (we microwaved it for 15 seconds), stir in the citrus/spices/herbs, roll in parchment, then refrigerate until firm. Then, when you want to use some (or all), remove from the fridge and slice the amount you need.

An overhead image of 3 compound butters for seafood.

Here are a few ideas to get you started on using these butters to transform your seafood dishes:

  • Add a pat to grilled swordfish, tuna or halibut steaks
  • Add a pat to grilled cod or haddock filets (we grill white fish on a piece of foil to prevent the fish from falling through the grill grates)
  • Add to any baked fish after removing from the oven
  • Add a pat to the last 30 seconds of pan searing scallops (go with garlic and herb here)
  • Dab onto grilled or sauteed shrimp (especially the Old Bay butter!)
  • Serve melted and drizzled overtop mussels or clams (try the garlic and herb)

These butters are a fun way for your guests to customize their own seafood dishes as well. You can prepare the fish/shellfish seasoned very simply, then offer all three of these butters as an option for adding more flavor and seasoning to your guests liking.

Here’s how we made each of these butters. Tweak them to your taste as you like.

GARLIC & HERB BUTTER:

An image of garlic and herb butter on a wooden board.

An image of garlic and herb butter on a wooden board.

Garlic Herb Butter

A compound butter made with garlic and fresh herbs.
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Ingredients
  

  • 1 stick unsalted butter softened
  • 1/4 cup loosely packed fresh basil leaves finely chopped
  • 1/4 cup loosely packed fresh parsley leaves finely chopped
  • 1 clove garlic finely chopped
  • 1/2 teaspoon kosher salt

Instructions
 

  • Mix all ingredients together until well combined. Place on a piece of parchment paper in a log shape. Roll up parchment (as you would a burrito), securing the ends by twisting parchment together.
  • Refrigerate until ready to serve/use.
Keyword garlic and herb butter
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CITRUS BUTTER:

An image of citrus butter on a wooden board.

An image of citrus butter on a wooden board.

Citrus Butter

A compound butter made with citrus zest.
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Ingredients
  

  • 1 stick unsalted butter softened
  • zest of 1 organic lime plus juice of 1/2 the lime
  • zest of 1 organic lemon plus juice of 1/2 the lemon
  • 1/2 teaspoon kosher salt

Instructions
 

  • Mix all ingredients together until well combined. Place on a piece of parchment paper in a log shape. Roll up parchment (as you would a burrito), securing the ends by twisting parchment together. 
  • Refrigerate until ready to serve/use.

Notes

If you prefer less of a citrus kick and want a more subtle flavor, use less lemon and lime juice, or even omit and just use the zest.
Keyword Citrus Butter
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OLD BAY BUTTER:

An image of old bay butter on a wooden board.

An image of old bay butter on a wooden board.

Old Bay Butter

A compound butter made with Old Bay seasoning.
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Ingredients
  

  • 1 stick unsalted butter softened
  • 1 1/2 teaspoons Old Bay seasoning

Instructions
 

  • Mix all ingredients together until well combined. Place on a piece of parchment paper in a log shape. Roll up parchment (as you would a burrito), securing the ends by twisting parchment together. 
  • Refrigerate until ready to serve/use.
Keyword Old Bay butter
Tried this recipe?Let us know how it was!

COMPOUND BUTTER FAQS:

How long will these compound butters last?

 These compound butters should last in the fridge for a week, but, if your house is like our house, they’ll be gone in a couple days.

What can I use compound butter on?

  • Any simple seafood dish
  • Toasted bread or warm rolls
  • Grilled or steamed veggies (corn-on-the-cob, broccoli, cauliflower rice, baked potatoes)
  • Tossed with pasta

PIN these compound butters for later:

A recipe PIN for 3 compound butters for seafood.