Tarragon Butter: A Lesson in Versatility

Earlier this month, we gathered with friends and strangers to celebrate a life taken too soon, that of beloved Mississippi outdoors writer Bobby Cleveland. 

Bobby Cleveland may have been best known for the scenes and stories he shared in his long time Clarion-Ledger column on hunting and fishing, but those who knew him best remember him for his wicked humor, good taste in music, and incredible skill in the kitchen. At the memorial, Bobby’s closest friends and family told side-splitting stories of their times together, and each recounted at least two or three meals, recipes or cocktails that they loved most when shared with Bobby. 

This recipe for Tarragon Butter came to mind as one of Bobby’s fishing buddies recounted a trip to South Louisiana that resulted in a sizable catch of red drum and an encounter with a machete-bearing Cajun. Much like this recipe, the story illustrated the value of versatility in a life well lived. Some days you catch the limit, and others, you catch a buzz and create memories that carry on long beyond our earthly days. 

My mother, Sandra Miller, is the culinary mind behind this recipe. She often kept it in the refrigerator for a quick meal of fish or shrimp, and it is equally as good slathered on French bread and toasted as a savory side to beef, chicken and pork. And while I haven’t tested it yet, I’m most certain that this compound butter would make delicious roasted potatoes. 

Tarragon Butter

¼ cup butter, softened 
1 shallot, minced
1 TB tarragon, minced (1 tsp dry) 
1 TB chives, minced (1 tsp dry) 
1 ½ tsp parsley, minced (1 tsp dry)
⅛ tsp black pepper 
1 TB Dijon mustard
1 clove garlic, pressed 
1 tsp Mrs. Dash (salt free lemon pepper or garlic herb flavor) 
½ tsp lemon pepper 

Combine all ingredients and mix well. Brush on seafood or bread. 

Catfish with Tarragon Butter

Season catfish with salt and pepper. Brush fish with tarragon butter, making sure to cover fillets evenly. Squeeze half a lemon over the buttered fish. Bake at 375 for 18 minutes, and finish by broiling on high for 3 minutes. Ladle liquified butter over fillets and serve with lemon wedges.