Yield: 4 servings
|4||Lake trout steaks; 3/4" to 1" thick|
|Salt and pepper|
|2||Shallots; minced or|
|1 small||Onion; chopped and|
|1 clove||Garlic; minced|
|1 teaspoon||Dried rosemary; crumbled|
|2 tablespoons||Lemon juice|
|Fresh parsley sprigs|
Season fish with salt and pepper. Melt 1 tbsp butter in a heavy medium skillet over medium heat. Add fish and cook until just opaque, about 8-10 min, turning once. Transfer fish to warm platter and hold in a low 250 F oven.
Add shallots and rosemary to the pan and stir fry over medium heat until shallots soften, about 2 minutes. Add lemon juice. Increase heat and bring to boil, scraping up any browned bits. Add any juices from the fish platter. Boil until the sauce is reduced and thickened, 5 to 8 minutes. Remove from heat and swirl in 2 tb butter. Season sauce with salt and pepper. Spoon over fish. Garnish with parsley.
Variations: Other herbs can be used in place of rosemary; tarragon is especially good. Omit the herbs and increase the garlic to 2-3 cloves. Sub dill for parsley. Add a drop of two of bottle hot sauce or a pinch of cayenne to the herb butter with the lemon juice. Add anchovies to the shallots and capers with the final butter swirl.
Submitted By JIM WELLER On 12-27-95