April 30 - Lake to Grill, Summer is Here - KTTC Rochester, Austin, Mason City News, Weather and Sports

April 30 - Lake to Grill, Summer is Here

Grilled Perch with Basil Butter & Brussel Sprouts with Garlic and Parmesan

Shopping List
  • 5# perch, Crappies, Sunny’s or Walleye (remove bones/skin/scales)
  • 2# Fresh Basil
  • ½ # butter
  • 2# Brussel Sprouts Trimmed and Halved
  • 1 Bulb Fresh Garlic
  • 1 cup Parmesan
  • Sea salt and Black Pepper
  • 1 lemon


    Brussel Sprouts with Lemon, Garlic and Parmesan
    • 2# Brussel Sprouts Trimmed and Halved
    • 4 clove Fresh Garlic chopped
    • 1 cup Parmesan
    • Sea salt and Black Pepper
    • 1 lemon (zest first)
    • ¼# whole butter
    In Paella Pan, melt butter and let get hot, (don’t burn) Add Sprouts and close grill for about 10 minutes and let the butter do it thing. Open Lid, add garlic and Stir or tossed Close for another 10. (you should be smelling the cabbage) when Sprouts are fork tender Squeeze Lemon over Top, add parmesan and tossed Served Hot.

    Grilled Perch
    • Perch
    • Sea Salt and Black Pepper
    Season Fish and Place on grill for 15-20 minutes turning no more than once

    Basil Butter
    • 15 basil Leaves Chopped
    • 3 cloves garlic chopped
    • ¼# Butter Melted
    • Zest from 1/2 Lemon
    Mix all ingredients together in blender and spoon over Perch
    Powered by WorldNow
    All content © Copyright 2001 - 2014 WorldNow and KTTC, a Quincy station.
    All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.

    Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Jodi Neyens at (507) 280-5104. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at fccinfo@fcc.gov.