Grilled Steelhead Trout Fillets With Lavender Butter

1. 1

   To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.

2. 2

   Cook over high heat until the mixture is reduced by half.

3. 3

   Reduce the heat to very low and remove the pan from the heat.

4. 4

   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.

5. 5

   Regulate the heat by moving the pan on and off the burner.

6. 6

   The sauce will gradually thicken to the consistency of heavy cream.

7. 7

   Remove from the heat.

8. 8

   Stir in the lavender leaves.

9. 9

   Preheat the barbecue to high.

10. 10

    Salt and pepper the fish.

11. 11

    Dip both sides in the flour, then into the oil.

12. 12

    Grill 2-3 minutes on each side until done to your liking.

13. 13

    Remove from the grill and place on heated plates or a large platter.

14. 14

    Pour the sauce over the filets and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.