I was provided with free samples of butter from Kerrygold. I received no additional compensation for this post. This recipe is entered in Kerrygold’s Holiday Recipe Contest and has a chance to win a year’s supply of Kerrygold products. Opinions are my own.
Holidays are a great time to share good food with friends and family. For me this means creating memorable meals that are wholesome, great tasting and easy to prepare. Less time in the kitchen equals more time with family and friends.
Environmentally conscious, sustainable products top my user list. When I was presented an all natural, eco-friendly butter from Kerrygold the wheels started turning.
I use a lot of butter in my cooking and baking. I love the taste butter adds. Sometimes butter can be a challenge. It needs to be the right temperature at the right time in the right step of the dish.
Too soft butter will make your cookies spread. Overheat butter and it goes from browned to burned.
I found that using Kerrygold butter helps take the guesswork out of obtaining that perfect temperature. No more setting the butter out to soften. It saves you money too. No more wasted batches of cookies for me.
Here’s why:
- Milk from grass-fed cows also contains higher quantities of unsaturated fatty acids (Omega 3 and 6) than milk from cows fed indoors. This is the reason Kerrygold butter is very spreadable and has a unique creamy taste. Butter which is produced from milk and cows which are fed a grain based diet is white in colour rather than the golden colour you will experience with Kerrygold butter.
- The vast majority of an Irish cow’s diet is from rich, natural grass which grows abundantly in Ireland. Irish dairy cows graze outdoors on grass all day long for up to 312 days a year. In fact, Irish cows graze outdoors on grass for longer than almost every country in the world.
- Kerrygold products do not contain any artificial additives and only use natural flavors and herbs.
- European Commission studies have proven that Ireland’s dairy industry has the lowest carbon footprint out of any other European country.
Information supplied from Kerrygold FAQ
I found my orange butter sauce for this tilapia stayed soft and spreadable. It also did not separate like citrus butters tend to do.
- 1 pound Tilapia fillets
- 4 Tablespoons Kerrygold unsalted butter
- 2 Tablespoon fresh squeezed orange juice
- 1 teaspoon dill
- 1 teaspoon orange zest
- salt and pepper to taste
- Melt 4 Tablespoons of butter over medium heat. Add one Tablespoon to a baking dish. Place the rest of the aside to cool.
- Whisk orange juice into cooled butter.
- Place tilapia in dish, season with salt and pepper and drizzle with orange butter. Sprinkle with dill and orange zest.
- Bake at 350 for about 15 minutes until fish is no longer opaque and flakes nicely with a fork.
- Plate fish and drizzle with remaining orange butter
