Fishing Opener

Yesterday I ventured into uncharted waters with a cooking segment – yes cooking. I’ve done some cooking segments in the past, but I’ve always teamed up with a chef. Usually I would talk about growing some type of vegetable and then a recipe would be made using that vegetable. The original plan was that on Saturday I would do a segment on herbs and then later in the newscast, I would talk about herbs and using them with fish since it was the fishing opener. All was great until the cooking segment had to be dropped on Saturday at the last minute due to breaking news so I came back with my fish and did the segment on Sunday.

Here are the recipes.

Grilled Northern with Tarragon/Chive Butter and Grilled Lemon Slices
Use fillets that have the skin on one side.
Brush both sides of the fish with olive oil.
Salt and pepper both sides.
Heat grill as hot as possible.
Place the fish skin side up on the hot grill.
After about one and a half minutes rotate the fish a quarter turn and cook for another one and a half minutes. (This will give you the nice grill marks.)
Flip the fish over so the skin side is down.
Cook for another couple of minutes until the fish is thoroughly cooked.
Fish is easily overcooked, so keep an eye on it.
It should be flaky when done.

Top the fish with tarragon/chive butter.
Take a stick of room temperature butter –place in electric mixer bowl.
Add some finely chopped tarragon and chives.
Mix well.
Refrigerate.
Using a small ice cream scoop or melon baller, scoop out butterballs and place on the grilled fish.

Top the fish with thick slices of lemon that were grilled for about a minute on each side.