Grilled Steelhead Trout Fillets With Lavender Butter Recipes

Steps:

• Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
• Preheat grill for medium heat to 350 degrees F (175 degrees C).
• Heat olive oil in a small skillet over medium-high heat.
• Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
• Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
• Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.

Steps:

• 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.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
• Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.