By James Peterson
This butter is excellent on grilled fish and vegetables or for finishing more complex fish sauces. Combine 4 ounces (125 grams) grilled and peeled sweet red peppers with 8 ounces (250 grams) butter. Force the butter through a drum sieve.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.