How to Make Lemon Garlic Butter for Ingredients for Roasted Swordfish

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make really good, quick, easy meals using swordfish. Just going to slice the ends off, like that. And all I want is the peel, the skin, on this lemon. So I'm just going to take a knife and cut through just like this. And I'm going to try to peel it, like you would an orange. I don't need a whole lot of this rind, actually. I just need about that much. I do need some of the juice, though, so we're going to hold on to the lemon still. We're going to take this, kind of smash it out. And we're going to take our knife, and we're going to get under the edge there. What we're doing is we're making lemon zest. So now we're going to take our lemon, and we're going to put it zest side up like this. Since I want short pieces of zest, I'm going to go this way. If I wanted long strands, I'd go that way. And just cut them really narrow until you end up with that, which is really nice, cool looking lemon zest. Just put that in a dish, and set it aside. Remember we're still going to keep our lemon, so I'll just keep our lemon with our lemon zest. Next up, a clove of garlic. Easiest way to peel a clove of garlic, take a knife, flat part here. Set it on top of the garlic. Take your hand, don't put your hand on the blade, put it on the back part. Take your other hand just like this, give it a shake, it falls right out of the paper. Perfect. You also want to cut the little nub off the end. That part's not very good. And since I've already sort of halfway crushed it, I'm not too concerned about making sure it's nicely minced up, because I like to be able to see my garlic in my food. Just like that. We're going to drop that in here. And then lastly the parsley. I'm just going to take it, and I'm going to roll it over like this. This way all the parsley I'm slicing, or chopping, is kind of restrained to this one little segment here. So that's all my chopped parsley, and of course I've got my butter ready to go. So swordfish looks like it'll be up in about four minutes, so I'll come back then.

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