Spring Menu 2015


  • ½ Cup unsalted butter
  • 1 Tablespoon olive oil
  • ¼ Cup shallots, minced
  • 2 Tablespoons white balsalmic vinegar
  • 1 Tablespoon capers, drained
  • 1 teaspoon chopped fresh savory
  • 1 – 15 oz. Can white beans, rinsed and drained
  • 2 – 10 oz. steelhead or salmon, boned and butterflied
  • Salt/Pepper

  1. Prepare a charcoal grill and heat u to medium-high.
  2. Brown butter in small skillet over medium heat. Mix in olive oil. Saute shallots, balsamic vinegar, capers and savory. Season vinaigrette with salt and pepper.
  3. In a medium bowl – mix vinaigrette, zest and beans.
  4. Brush filleted fish with a small amount of vinaigrette and sprinkle with salt and pepper.
  5. Place skillet with beans on edge of grill to warm through. Grill steelhead until brown. Turn and cook 2
    minutes more on the other side.
  6. Trim and steam spring carrots. Toss with white beans and remaining vinaigrette.
  7. Serve carrots and beans with steelhead.




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