Lost Dishes: Redel's - Lime Butter

Redel's: Lime Butter

Favorite dishes on the Redel's menu were some of the half-dozen or so fish or seafood items, broiled and often served with a lime butter sauce. The fish entrees included Alaskan snapper, blue marlin, Norwegian king salmon, mahi-mahi, ahi tuna and swordfish.


Lime Butter	Lime Butter

Lime Butter

Source: St. Louis Post-Dispatch, August 30, 1987

Yield: 6-8 servings

Ingredients

1/2 lime
3 shallots, finely chopped
1/2 cup semi-dry white wine
3 Tbsp heavy (or whipping) cream
1/2 lb (2 sticks) unsalted butter, cut into small bits
Salt and pepper
Fresh cilantro, chopped (optional)
Tomato, chopped (optional)

Preparation

Remove zest from 1/2 lime in long strips, using potato peeler. Set zest aside. Squeeze juice from 1/2 lime; set juice aside.

In small, heavy saucepan, combine shallots, wine and lime juice; cook, uncovered, over moderate heat until liquid has reduced to about 2 tablespoons, about 3 to 5 minutes. (Watch carefully so shallots don't burn.) Add lime zest and cream. Bring to a boil, then remove from heat.

Whisk in bits of butter, one bit at a time, adding a new piece as soon as previous piece has almost melted into sauce. Continue until all butter is used, beating constantly. Do not let sauce get hot or butter will separate. Season with salt and pepper. Add cilantro and tomato, if desired.