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