#730432 - 01/04/12 05:59 PM
BBQ Fish Recipes
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The Tide changed
Registered: 08/31/00
Posts: 7083
Loc: Everett
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I use this recipe every single time I cook fish:
Topping •3 tbsp margerine, melted but not hot •1 lemon, juiced •1 tsp ground black pepper •1-2 tsp minced garlic •1/4 onion finely chopped •1 medium sized tomato, seeds removed and chopped finely.
Fish •whole 2-5 lbs salmon or Hatchery Steelhead fillet.
Mix all the 'topping' ingredients well in a small bowl. Texture should be somewhat like salsa or chutney. Place fillet of salmon on a hot bbq grill, skin side down, directly on grill. Cover fillet with topping, doing your best to keep the topping from falling off the salmon (some will undoubtedly fall off, just do what you can!). Cover salmon and topping with a single sheet of aluminum foil, and form the foil to fit gently around the fish.
Cook ~10 minutes (or more, if fillet is thick!) to desired doneness. Recommend a medium-high or even high fire under the fish. The fish will usually separate quite easily from the skin, simply remove the fish by portioning with a knife or spatula, using your spatula to remove portions from the skin which should stick to the grill...and serve! Note you will not be turning the fish, this is a one-side and done cooking technique. Flip saptula over and scrape skin off grill while hot to ease with cleanup.
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#731927 - 01/09/12 11:19 PM
Re: BBQ Fish Recipes
[Re: The Moderator]
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Kitsap's Crankiest Contractor
Registered: 11/24/03
Posts: 2268
Loc: Poulsbo
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Yup that be da chit there Parker!
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#732116 - 01/10/12 05:03 PM
Re: BBQ Fish Recipes
[Re: Bucket/Good Sport]
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River Nutrients
Registered: 03/15/00
Posts: 2952
Loc: Olalla, WA
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Yup that be da chit there Parker! Mmmmm Mmmmmm, Bucket's Salmon Gravy rocks
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#732147 - 01/10/12 08:47 PM
Re: BBQ Fish Recipes
[Re: Jerry Garcia]
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Repeat Spawner
Registered: 03/19/07
Posts: 1323
Loc: sequim, Wa
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With fresh salmon
Alittle salt, a little pepper, a little garlic powder
DON'T OVER COOK this is the way we prefer it as well.... sometimes we will sprinkle on some dungeness gold to mix it up...
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#739971 - 02/10/12 10:18 PM
Re: BBQ Fish Recipes
[Re: Salmo g.]
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Dick Nipples
Registered: 03/08/99
Posts: 27838
Loc: Seattle, Washington USA
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I'm with Salmo on this one...put very little on it, and cook it very little. If whatever you're cooking doesn't taste good this way, then you probably shouldn't have bonked it to begin with Fish on... Todd
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#740009 - 02/11/12 02:19 AM
Re: BBQ Fish Recipes
[Re: Todd]
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Returning Adult
Registered: 09/24/10
Posts: 481
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I'm of the mind if you have to slather the fish in a bunch of [Bleeeeep!] you dont like fish.
A little oil and a very little garlic pepper or lemon pepper and good to go.
Edited by Dub (02/11/12 02:21 AM)
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#740897 - 02/15/12 04:09 PM
Re: BBQ Fish Recipes
[Re: STRIKE ZONE]
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redhook
Unregistered
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i do thinks differently all the time... for Kokanee, i do it this way alot, Dill, Butter, Salt, Lemon, Pepper, Onions, cook till done... for fillets, as its exposed meat, i go way lighter on the Dill, and dont add Onions all the time, but usually do.. as stated tho, never over cook, and never over season, fish is supposed to taste like fish... i just like mine with a little more stuff to the mix, still tastes like fish tho
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#745413 - 03/06/12 12:25 PM
Re: BBQ Fish Recipes
[Re: ]
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River Nutrients
Registered: 03/08/99
Posts: 3007
Loc: Browns Point,Wa. USA
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In similar fashion to Todd and Salmo G, I like to BBQ fish with simple ingredients
For salmon I like butter, lime and dill
For albacore I like to use olive oil and Johnny's seasoning and cook it well. This makes for great fish tacos and I pair it with a version of cole slaw consisting of 1/3 finely shredded cabbage, 1/3 coarsely grated and drained cucumber and 1/3 coarsely grated apple. Combine with 1/2 part sour cream, 1/2 part mayo and add apple cider vinegar, sugar and dill; all to taste.
Unfortunately I cook without exact measurements and it makes it difficult to share a recipe but these are both worth trying.
Edited by JTD (03/06/12 12:26 PM)
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In the legend of King Arthur, the Fisher King was a renowned angler whose errant ways caused him to be struck dumb in the presence of the sacred chalice. I am no great fisherman, and a steelhead is not the covenant of Christ, but with each of these fish I am rendered speechless.
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#749366 - 03/22/12 02:03 PM
Re: BBQ Fish Recipes
[Re: Salmo g.]
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Returning Adult
Registered: 09/14/05
Posts: 307
Loc: Allyn
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Tried the Salmon Gravy last night...Awesome!!
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#749479 - 03/22/12 07:36 PM
Re: BBQ Fish Recipes
[Re: bota2]
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Three Time Spawner
Registered: 09/07/05
Posts: 1832
Loc: Kitsap Peninsula
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My son that lives in Ohio is coming out for a week's visit and to see Bill in Redmond, so I'm glad I checked the salmon recipes. I'll be cooking the kid fish all week so he can get his seafood fix. Good brats out there but how many can you eat a week?
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#785265 - 09/12/12 05:26 AM
Re: BBQ Fish Recipes
[Re: Chuck E]
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Repeat Spawner
Registered: 08/24/10
Posts: 1335
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My wife throws a layer of brown sugar on top of the fish. mmm
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#785420 - 09/12/12 10:34 PM
Re: BBQ Fish Recipes
[Re: RB3]
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River Nutrients
Registered: 10/28/09
Posts: 3333
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Lots of good stuff, as usual. I like to keep it simple when I have great quality fish, and the only rule that can't be broken is not to overcook it.
Once in a while, I do like to mix it up a bit, but I always try to avoid overpowering the natural flavor of the fish. Here's one I really enjoy on occasion:
Salmon fillet, skin-on and sliced into desired portion sizes Light olive oil Salt Pepper Fresh bitter greens (spinach in a pinch) Sherry vinegar Garlic, chopped Shallots, chopped
Season fish with salt and pepper. Coat with light olive oil (you can use extra virgin, but it will burn at high heat and lose most of its aroma, so why waste the good stuff?). Grill on high heat (gas for milder species, charcoal for sockeye) until fish is medium-rare to medium. Pull off and let rest.
Heat a sauté pan until smoking hot. Add a small amount of olive oil to the pan, immediately followed by garlic and shallots. Toss a couple times, and quickly add the greens, followed immediately by the sherry vinegar. Sauté for about 30 seconds, or until all greens are wilted.
Place bed of wilted greens on plate. Remove skin and lateral line from fish and place atop greens. Garnish with toasted sesame seeds. Eat.
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#787959 - 09/24/12 10:05 AM
Re: BBQ Fish Recipes
[Re: FleaFlickr02]
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WINNER
Registered: 01/11/03
Posts: 10363
Loc: Olypen
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FF......I love that you remove the lateral line. I do the same as it removes so much of the potential for bad tasting fish. Solid work on this recipe!
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