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.

Return to Entertaining Tips and Seasonal Recipes

Archived Recipes


Site Designed By: DC Web Designers a Washington DC Web Design Company  |   Copyright The American Chef