Serves 4
4 small or two large sweet potatoes
1/4 cup brown sugar
1/2 tsp nutmeg
4 8-10oz salmon steaks
1/2 cup olive oil
1/2 cup butter, softened
1 cup barbecue sauce of choice
4 lemon wedges
1. Wash and cut sweet potatoes in 1/2" thick rounds. Boil in salted water for 10 minutes. Drain water and let potates steam off. Keep refrigeratored until needed. In a small bowl, combine brown sugar and nutmeg.
2. Heat grill to medium-hot brush fish steaks and sweet potatoes with olive oil. Place fish and sweet potatoes on grill and cook for 3 minutes. Turn to make crosshatch marks. Let cook another 3 minutes more. Turn over. Brush tops of fish with softened butter. Sprinkle with brown sugar mixture. Top with barbeque sauce. Shut lid and let cook 3-4 minutes. When fish is medium-rare, place fish steaks and sweet potatoes on a platter. Sreve with lemon wedges.
769
17
1 Guest(s)