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2 1/4 lb. Butter
4 tbs. Scallion
2 tbs. Ginger
1 tbs. Rice Wine Vinegar
salt cracked black pepper
Use softened unsalted butter. Mix ingredients in blender or by hand. Do not let butter melt. Roll up compound butter in plastic wrap and freeze until needed. When ready to grill, cut off a small pat for each portion of fish to be grilled.
4 tbs. Scallion
2 tbs. Ginger
1 tbs. Rice Wine Vinegar
salt cracked black pepper
Use softened unsalted butter. Mix ingredients in blender or by hand. Do not let butter melt. Roll up compound butter in plastic wrap and freeze until needed. When ready to grill, cut off a small pat for each portion of fish to be grilled.
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