GOLDEN VALLEY, Minn -- It's our last Backyard BBQ of the year, and Heidi Burns from Prior Lake is making Grilled Steel Head with Garlic and Fresh Herbs. Heidi says her recipe is very, very simple to make for even the least experienced cook and has enough flavor and sophisication for the gourmand in your group.
1 large fillet of Steel Head (12-16oz)
2 heads garlic, minced
1 large lemon, zest grated and reserved
4-5 fresh Dill Sprigs
1-2 fresh scallions, chopped
1 cup Creme Fraiche
Rinse and pat dry fish. Place on parchment. Score into serving sizes (4-6)Drizzle with oil and sprinkle with salt and pepper. Lay lemon slices over entire flesh, place garlic & scallions over lemon and dill sprigs over all. Wrap tightly in foil. Place on med-low heat grill, cook 12-15 minutes, turning package once. Is done when flesh flakes easily with fork.
Meanwhile, mix creme fraiche, 1/2 tsp salt and 1 TBSP lemon zest. Set aside.
To serve, remove all dill and plave portions on plate, top with 1 dollop of creme fraiche mixture. Garnish with additional chopped scallions for color.
This is lovely with grilled asparagus or a fresh greek salad.
According to Heidi, Steel Head is less expensive than good Salmon yet has a great depth of flavor and is readily available at most grocery stores in the twin citites. Cost is approx $4 per serving. Adding in asparagus or salad only brings it to $5-6 per person for a complete summer meal. Bonus: Almost ZERO clean up, even the grill stays clean!
If preferred, can be done with salmon with same directions/ingredients.