Jewfish Steaks with Dill Butter Recipe
Ingredients
| 4 jewfish steaks | ||
| Lemon juice | 3 Tablespoon, squeezed | |
| Chili paste | 1 Teaspoon | |
| White wine | 3 Tablespoon | |
| Oil | 3 Tablespoon | |
| Egg yolks | 4 | |
| Lime juice | 2 Tablespoon, squeezed | |
| 60 g/2 oz butter, melted and boiling | ||
| 1 tablespoon chopped dill | ||
Directions
1. Brush jewfish with combined lemon juice, chili paste, wine and oil and cook under a moderately preheated grill for 5 minutes each side or until cooked through.
2. Blend egg yolks with lime juice in a food processor or blender for 1 minute. While the motor is running, add the bubbling butter (it is important that the butter is boiling while pouring into egg yolk mixture) and process for a further 1 minute. Stir in dill and serve over jewfish.
2. Blend egg yolks with lime juice in a food processor or blender for 1 minute. While the motor is running, add the bubbling butter (it is important that the butter is boiling while pouring into egg yolk mixture) and process for a further 1 minute. Stir in dill and serve over jewfish.
Chef
