Whole Salmon "Slashed And Stuffed" With Basil Butter
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 bunches
Basil Leaves (fresh, divided)1
Sea SaltDirections:
1
Begin by preheating a large outdoor grill
2
Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface
3
Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor
4
Pulse until fully combined and creamy
5
Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits
6
Stuff the remaining herbs and lemon inside of the fish and head
7
Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish
8
Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas
9
Turn the fish over and grill for 10 minutes more
10
Serve on a large platter family style and dot with the remaining basil butter
11
Sprinkle with sea salt and fresh basil leaves
12
Serve with lemon wedges