This is a dead easy foolproof way to BBQ. Steelhead or Salmon that I serve to my guests on my charter boat.Remove both sides off the fish, (rib bones intact). Cut off the collars, trim the rib bones off, and remove the y bones, these can all be used for either fish stock or crab bait. Leave the skin on, rub the meat with a mixture of Clubhouse Greek seasoning and olive oil, then bathe with squeezed lemon, leave the squeezed riinds on top of the meat. PLace on a med. hot BBQ skin side down and close the lid. Important, do not turn the fish over, the skin acts as a pan and the layer of fat between skin and meat cooks up to the surface, adding even more flavor, squeeze more lemon as cooking progresses again leaving squeezed rinds on top. Cook until meat is opaque and shiny looking(do not overcook) Slide spatula between skin and meat , it will lift right off, serve with asparagus and new baby potatoes, with Greek salad, yum yum ,bon appetite.
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Topic: Simple Succulent Steelhead (Read 11714 times)