Pescatarian Caribbean Jerk-Style Compound Butter
Bold, aromatic, and deeply spiced, this compound butter brings the soul of Caribbean jerk seasoning into a silky, meltable form that transforms whatever it touches. Scotch bonnet pepper delivers genuine heat, while allspice, cinnamon, nutmeg, and smoked paprika build that signature warm-spice backbone you'd expect from a proper jerk preparation. Fresh ginger, lime zest, and a touch of maple syrup round everything out with brightness and just enough sweetness to balance the fire. The whole thing comes together in one bowl with a fork — no special equipment required beyond a little patience while it firms up in the fridge. For anyone eating fish and seafood, this butter is an absolute revelation melted over a hot fillet straight off the grill, pooling into every flake as it goes. It keeps beautifully in the freezer as a log, so you can slice off a round whenever dinner calls for something that feels a little special without any extra effort.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 tbsp scallion greens, finely sliced (green tops only)
- 1 tsp fresh scotch bonnet or habanero pepper, seeded and minced
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tsp fresh lime juice
- 1 tsp maple syrup
- ¾ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp smoked paprika
- ¼ tsp fine salt
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, combine the softened butter, scallion greens, scotch bonnet pepper, ginger, lime zest, lime juice, and maple syrup. Beat with a fork or hand mixer until the ingredients are evenly distributed throughout the butter.
- 2
Add the allspice, cinnamon, thyme, black pepper, nutmeg, smoked paprika, and salt. Beat again until the spices are fully incorporated and the butter is uniform in color with no dry pockets of spice visible. Fold in the cilantro, if using.
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