Grilled Steelhead Trout Fillets With Lavender Butter

"Exotic sounding, isn't? It tastes just good as it sounds. I made this for a date one time and it was a wonderful hit. I got this from "Pacific Passions Cookbook". Steelhead trout looks like Salmon and is a sweet cross between salmon and trout. You can use Salmon if you like it instead of trout"
 
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Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
  • Cook over high heat until the mixture is reduced by half.
  • Reduce the heat to very low and remove the pan from the heat.
  • Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
  • Regulate the heat by moving the pan on and off the burner.
  • The sauce will gradually thicken to the consistency of heavy cream.
  • Remove from the heat.
  • Stir in the lavender leaves.
  • Preheat the barbecue to high.
  • Salt and pepper the fish.
  • Dip both sides in the flour, then into the oil.
  • Grill 2-3 minutes on each side until done to your liking.
  • Remove from the grill and place on heated plates or a large platter.
  • Pour the sauce over the filets and serve immediately.

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RECIPE SUBMITTED BY

I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
 
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