Oyster Topped Cod Steaks
|Softened butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Caviar||2 (For Garnish)|
|Fresh basil||1 Tablespoon (For Garnish)|
|Sour cream||2 Tablespoon|
|Red caviar||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Hot pepper sauce||8 Drop|
|Fresh oysters||12 (Whole)|
To make sauce, stir together sour cream, caviar, lemon juice, black pepper and hot pepper sauce.
Fold in the oysters.
Cut four pieces of aluminum foil.
Butter the shiny side of the foil.
Place each cutlet on a piece of foil.
Over each cutlet, sprinkle lemon juice and salt.
Wrap the fish, making sure there is only one layer of foil around it.
Place wrapped fish on barbecue grill over medium-hot coals and cook for 10 minutes on each side.
Place fish on individual plates and spoon a dollop of oyster sauce on each cutlet.
Garnish with red caviar and basil leaves.