Ingredients
Scale
- 2 wahoo steaks, butterflied (ours were approximately 4oz each)
- 6 tbs of grassfed butter
- 1/4 red onion, finely diced
- 4 cherry tomatoes, halved
- 3 sage leaves
- 2 rosemary sprigs
- 2 dill sprigs
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- Juice of 1 lemon
Instructions
- Melt butter in a medium to large sauce pan.
- Pulse the onion, tomatoes, herbs, lemon juice, salt, and pepper in a food processor and add to the butter.
- Turn heat on medium low to infuse the flavors together. (About 8 minutes)
- Turn heat off. In a plastic gallon bag or shallow dish and pour 3/4 of the butter mixture on top of the fish to begin marinating.
- Let it marinate for 30 minutes.
- While the fish marinates, prep the grill by using a paper towel dipped in a little olive oil and use to grease the grill.
- Preheat the grill to 400F.
- Place fish on grill. Cook for about 2 minutes per side. Ensure to use remaining marinade by basting the fish while it cooks.
- Remove fish from grill and allow to rest for 5 minutes. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Method: Grilling