Steelhead BBQ tips

[SSPey]

Looking for advice to BBQ an entire steelhead, about 8 lbs. I have a new gas grill and its giving me fits compared to my old briquette grill.

What heat level should I use? Using the hand test, how long should I be able to keep my hand above the flame before it feels too hot?

Lid open or closed?

Favorite stuff to slather on the inside or out?

Cook for roughly how long, or how to test when a complete fish is done?

thanks!!

[Keta]

I have never done one whole only filets. Brush with a mixture of melted butter, lemon juice, tobasco sauce and garlic salt. Sear flesh side down then turn over and finish cooking skin side down brushing on sauce as they cook. My wife and kids love it this way, the four of them ate 1/2 of a 31" fish last week in one meal.

[crabbait]

Buy a jar of Beaver brand Hawaiian BBQ sauce, they have it at Albertsons. Put the BBQ in a small sauce pan over medium heat. Add a whole stick of butter and 2 tbl of dehydrated onion plus the juice of 1/2 lemon. Heat until the butter melts and the onions start to rehydrate. Do not get too hot or the sauce will "break" (separate) so just get it to blend well.

Fill the body cavity with sauce and wrap the whole fish in heavy duty alum foil. With the hot BBQ set to low, place the fish on the upper rack and cook for approximately 30 minutes or until done. Turn once about halfway through.

You can check doneness by unwrapping and flaking with a fork. Rewrap and continue if required. Cooking time will vary depending on size of fish and temp of grill. I prefer to cook slow.

Num-Num-Num-Num-Num!

[Artwo]

floatnfish,
Here's one of our favorites and my wife doesn't even care for fish but likes this one:

* cut the tail and head off the fish.
* lay out a double layer of tin foil, enough to wrap the entire fish.
In a seperate bowl, combine-
* enough sour cream to fill the cavity of the fish.
* add spices as desired (I use lemon pepper, garlic powder and a dash of seasoning salt).
Hold fish on its back and fill cavity with sour cream blend.
Take an small onion and slice into quarters and press into sour cream in cavity.
Take two lemons and slice both into quarters and press four quarters into sour cream in cavity.
Take the other four quarters of lemon and squeeze the juice all over the entire fish then disgard.
Wrap entire fish with bacon and wrap completely in foil.
Cook on BBQ for about an hour at medium heat turning one half way through (time may vary depending on size of fish.

When done, unwrap and discard bacon, spoon out sour cream into a bowl to be used for sauce. Open fish butterfly style and remove the bones.

Bon Appetite....

JK

[brshooter]

We keep it pretty simple. I don't like to mask the flavor of the fish. I usually do filets, but have done whole fish this way.

Remove head and tail
In the body cavity, place the following:
4 or 5 slices of lemon
4 or 5 slices of onion
a couple of sprigs of fresh dill
a couple of tablespoons of rinsed capers
fresh ground pepper
a pinch of kosher salt
a couple pats of butter

Wrap completely in foil and seal the edges. You will basically poach the fish this way. For a 7-10 pound fish, I would cook it on medium high heat for about 15-18 minutes per side. Serve it up with lemon wedges and some rice pilaf. You won't get any complaints.

[willametteriveroutlaw]

If you get the urging to filet one here my favorite. Its not healthy, but then again neither is beer. Here goes.
Put the filet on foil and put vertical slices about every 3 in or throughout the filet.
Then put thin to med. slices of butter in each slice.
Sprinkle a a fair amount of lemon pepper and powdered garlic over filet.
Next coat it liberally in parmesan cheese (the spegetti kind preferably)
Place thin slices purple onions (cross cut) covering a good portion of the filet.
Sprinkle a liberal amount of lemon juice and toss on a hot grill. Cook until done, (when the white fat comes to the top of the filet)
Emril I am not but its pretty darn good.

[ 03-05-2002, 11:18 PM: Message edited by: wilamatteriveroutlaw ]

[MetalHead]

Beer isnt heathly :shocked: :shocked: wait a minute your kidding right? Ok here goes I only do filets but as long as were exchanging recipes.

1. make a foil tray large enought to hold the filet
2. place fish in foil skin side down
3. sprinkle with lemon pepper to taste
4. add 4 or 5 patts of butter down centerline of filet
5. cover with 1/2 cup shreaded parmesan cheese
6. cover with mayonaise and minced garlic
7. then cover it with lemon and orange slices
8. seal over with aluminum foil and cook on medium heat for 35 to 40 minutes (check internal temp 145 degees) and its time to eat

[birdsnest]

Yummmmmy It must be time for lunch.

Metalheads recipe is one of my favorites. The only change I do is remove the oil cover for the last 5 minutes to give it a light golden brown covering.

I'll be back in an hour.

[Alligator]

Ok, I've read them all and Metalhead wins my vote.

I skip the butter and the heart surgery, the mayo will do the damage just fine. :grin:

[Artwo]

I know it's not BBQ but here's another good one for fillets;

In a ziplok bag combine -
* cornmeal
* fresh ground pepper (to taste)
* garlic powder (to taste)
* red chilli pepper (to taste, not to much though)

In a bowl combine -
* 1 cube of melted butter
* 1 egg (beaten)
* 1 fresh squeezed lemon

dip steelhead fillets into egg/butter and drop into ziplok bag of cornmeal, seal and shake until fillets are completly covered.

Lay fillets in a baking dish (coat baking dish with a small amount of oil or non-stick spray) and bake at 375 deg. for appox. 20 min. depending on the size of fillets. Check often so you don't over cook or they will be dry.

Add some fresh steamed asparagas (which really compliments the taste of fish) and some spanish rice and yum yum yum.

A nice glass of white wine also goes well with the above flavors.

JK

[ 03-06-2002, 11:32 AM: Message edited by: Artwo ]

[FM2]

I know this isn't a BBQ receipe but it is a favorite each time I cook it and is very simple.

BLACKENED STEELHEAD

Filet fish
get shaker jar of Cajun spices (found in meat dept)
Cast iron frying pan
olive oil

Take the filets and (BAM) put a heavy coat of the spices on each side. Add olive oil and get your cast iron pan as hot as you can. Be careful and place each filet in the hot oil and fry them for a couple of minutes on each side. This will sear in the juices. This only takes a few minutes to prepare and the fish will have a firm crispy outer and firm inner portion. This is also spicy but ohhh sooo goood!!

Caution Because of the high heat this will smoke so be prepared.

Add your favorite side dish, a cold beverage of choice and CHOW DOWN :grin: :grin:

[DK]

luguando right on, now take the italian dressing make a foil dish and let the dressing seperate from the heat baste a few times add some green alder to the coals that is, and most important no gas bbq's webber all the way

[luguando]

All those recipes sound good!

I like to marinate the fish in a mixture of italian dressing (you can make your own too using olive oil, various spices - garlic, oregano, etc.) and orange juice concentrate (add a couple tablespoon scoops) and mix to taste. Be sure you can taste the OJ in the mixture. If your fish is too big to put in to container, then put it in foil and pour the ingredients over the fish. This is a pretty easy recipe and the OJ adds a nice touch.

Also, if you really want to get lazy, try some of the soy ginger sauce that you can buy at Costco (they usually stash them on the shelves above the cheese or sliced meats). Killer stuff for fish and steaks.

Is it lunch time yet?