surf & turf

Northern Minnesota Surf & Turf tonight.
Toni brought back Canadian Walleye from her fishing trip a few weeks ago and I thought I would give a few of the fillets a try on the Egg.
To go side by side, complementing everybody's taste buds...I also pulled two 5/4” rib steaks from the freezer.



This should complement the Walleye for sure! And…this scenario will also give some great left-overs for ME to take to work the remainder of the week! Hey...I'm the "Bull Cook", I should get some compensation!! Right?
The steaks got a bit of a marinade for a little better than an hour and half., with a touch of Soy Sauce, Worcestershire, garlic and salt and pepper,
The fish fillets didn't get a marinade, but did get some EVOO, garlic, parsley, crushed lemon, a dash of salt and pepper and a slice of fresh lemon on top.
The steaks got a good / quick sear at about 600 F. and then were then pulled as the Egg got throttled back down to 350 F. Once there, the Alder planks got a three minute warming and were then flipped receiving the Walleye fillets. The steaks were put back on at that time also and got about five minutes per side.



Everything was pulled with in ten minutes with flaky fish and steaks at Med. (nicely pink and juicy).
This was served up with "new" smashed potatoes (chives, dill weed, S&P and sour cream) and fresh from the garden, steamed broccoli.......



Raeanne made a comment while we were dining that "people pay really big money for a meal like this....And I'll bet it isn't as good".
Thanks Rae!!!!