Grilled salmon, char or lake trout steaks

Yield: 4 servings

Measure 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
\N \N Salt
\N \N Pepper, Coarse Ground
4 \N Fish Steaks, 3/4\" Thick

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

Similar recipes