Grilled salmon, char or lake trout steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Sweet Butter, at room Temperature |
| 2 | tablespoons | Basil Leaves, Snipped |
| 1 | tablespoon | Tarragon Leaves, Snipped |
| 1 | tablespoon | Lemon Juice |
| 2 | tablespoons | Sweet Butter |
| 1 | tablespoon | Oil |
| 1 | clove | Garlic, Finely Minced |
| 1 | dash | Louisiana Hot Sauce |
| Salt | ||
| Pepper, Coarse Ground | ||
| 4 | Fish Steaks, 3/4\" Thick | |
Directions
HERB BUTTER
STEAKS
Prepare the herb butter by creaming the butter in a bowl until smooth and soft. Add the other ingredients and mix thoroughly. Shape the butter into a cylinder 1" in diameter and wrap in plastic wrap. Chill 30 minutes in a freezer or 1 hour in the refrigerator.
Preheat the gas BBQ grill. Melt the remaining butter in a cup in the microwave and add the oil. Brush the steaks with the melted butter and oil. Grill about 6 minutes on each side depending on the temp.
Place a slice of the herb butter on each salmon steak just before removing from the heat and serving.
From: Jim Weller
Submitted By JIM WELLER On 09-10-95
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