Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Red bell pepper 1/2 ts Tabasco sauce
-stemmed and cored 1/2 ts Salt
1 lg Garlic clove(s), chopped 1/4 lb Butter (room temp)
1/2 ts Red wine vinegar

1. Set the pepper on a steamer rack over boiling water, cover and
adjust heat so that waters simmers. Steam until tender, about 15
minutes. Remove from steamer and let cool.

2. Put cooled pepper, garlic, vinegar, Tabasco, and salt in blender
or food processor and process until smooth. Add butter and blend
until smooth. Finished butter will be very loose. If using
immediately, spoon about 1 tbs onto each piece of steamed fish and
serve. Or roll into a log in parchment paper, refrigerate or freeze.
When ready to serve, cut ¬-inch thick pieces of chilled butter and
place one on each serving of hot steamed fish.

Cook's Illustrated March/April 1995
Submitted By DIANE LAZARUS On 02-10-95

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