Post by Whiskers on May 21, 2007 13:48:58 GMT -6
Celebrate the bounty of the lake and the garden.
Serves 4
2 tablespoons unsalted butter
1 large tomato, peeled, seeded and chopped fine
2 tablespoons chopped fresh basil
White pepper, preferably fresh ground to-taste
Fresh lemon juice to taste
Four 8-ounce walleye pike fillets or whitefish or pickerel fillets
1 tablespoon canola oil or safflower oil
Preheat a charcoal or gas grill to medium heat
Make the sauce: Whisk together the butter and tomato in a small saucepan over medium heat until the butter is melted. Whisk in ΒΌ cup water then taste. Season to taste with the basil, white pepper, and lemon juice. Reduce the heat to low and keep the sauce warm as the fish is grilled.
Brush the fish fillets on both sides with the oil. Place the fillets in a fish basket, preferably, or on a well oiled grill grate. Grill for 3 minutes on each side, or until the fish is opaque and flakes easily with a fork. Transfer the fillets to individual plates, top with the sauce, and serve.
Serves 4
2 tablespoons unsalted butter
1 large tomato, peeled, seeded and chopped fine
2 tablespoons chopped fresh basil
White pepper, preferably fresh ground to-taste
Fresh lemon juice to taste
Four 8-ounce walleye pike fillets or whitefish or pickerel fillets
1 tablespoon canola oil or safflower oil
Preheat a charcoal or gas grill to medium heat
Make the sauce: Whisk together the butter and tomato in a small saucepan over medium heat until the butter is melted. Whisk in ΒΌ cup water then taste. Season to taste with the basil, white pepper, and lemon juice. Reduce the heat to low and keep the sauce warm as the fish is grilled.
Brush the fish fillets on both sides with the oil. Place the fillets in a fish basket, preferably, or on a well oiled grill grate. Grill for 3 minutes on each side, or until the fish is opaque and flakes easily with a fork. Transfer the fillets to individual plates, top with the sauce, and serve.
