we catch them now how do we eat them?

[Hammer Bob]

Although new to the board I am wondering how y'all prepare your fish for the table. Here is a favorite recipe of mine which never fails to draw rave reviews...which I modestly add!

mix:
3/4 cup dry vermouth
3/4 cup olive oil
1 &1/2 tablespoons lemon juice
3/4 teaspoon salt dash of fresh ground black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/8 teaspoon sage
1 tablespoon minced parsley

marinate salmon fillets or steaks in this for 3-4 hours in the fridge.

broil or better yet BBQ.

try it you'll like it!!

[Phish_on]

I continue to experiment! One simple recipe that is really good: Italian salad dressing, right out of the bottle! The last time I added a little pale ale and a little soy sauce.

I've taken to grilling the fish loosely wrapped in foil, keeps it nice and moist. I say "loosely" so it can acquire the alder smoke from all the chips I throw in the gas grill ... don't overcook ! Just until it isn't sushi anymore

Also good ... a lot of butter, a little white wine, & "lemon pepper".

If I keep a big brown trout, I may stuff it with onions and and black pepper and BAKE it wrapped in foil.

I'm getting kind of hungry here ! Good topic.

[PeterMac]

Here is one of my favorites for a "cooked" smoked Salmon -

Using my Brinkman Water Smoker. I prepare salmon in a combo of 1/3 non-iodized salt and 2/3 brown sugar. Roll it in this and put in bowl in fridge for two - three hours. Take it out, rinse and pat dry. Smoke on the water smoker for 1-1/2 to 2 hours, depending on how warm you can get it. Do not dry it out by over cooking. These smokers are best for cooking verses smoking or curing because of their heat (I have found anyway).

What this does is cooks the salmon, but imparts the great smokey etc flavor of smoked salmon.

Note, if you don't have one of these they are excellent for any kind of meat/fish, and they only cost about $35 for the charcoal type, and $60 for the electric.

Enjoy

PeterMac

[Bobber Down]

This recipe is really good when you have frozen salmon ( thaw first ) because it comes out moist. I take the whole slab out of the vacuum pack bag and wash it. I then take aluminum foil and cover the bottom of a cookie sheet. I put about 1/8 - 1/4 cup of olive oil where the slab is going to lay on the foil. Then lay the slab skin side down in the oil. Season the salmon with Johnny's, lemon peper, and whatever else your taste buds like. Now this is the most important thing you do before you bake it. Take and lightly spread mayonnaise over the fish and bake at 350 deg. for 30-45 min. ( depending on the size and thickness ) uncovered. Mayonnaise and the oil keeps it from drying out. You can also throw this on the BBQ. Enjoy!

[SailCat]

Phish_On-

You may be amused to hear that Col. Sanders "Eleven Secret Herbs and Spices" are exactly the same as those found in Italian dressing. You might try dousing yout foul with it. It'd probably make emu taste good, but I'll never know ....

[Steelheadman]

Lowry's 30-minute lemmon pepper marinade. Wrap in foil and put on grill. Really good with fresh summer steelhead or even frozen and thawed.

[dawhunt]

Here's a really easy one. Thaw a nice size piece of Salmon or Steelhead and lightly brown it with some olive oil in a fry pan,now the easy part,open a can of cream of celery soup and pour it over the fish and let it lightly bubble and cook your fish it doesn't take very long,then when you serve it up ladle a little of the soup over the fish when you serve it.It really is very good !!! ,I tried cream of mushroom soup it was pretty good also but the soup sort of overpowered the taste of the fish.You reall should try this it is very good.You just don't want to bring the soup to a hard boil,I add just a little bit of water also not very much.Give it a try you'll like it.
Bob

------------------
Bob Dawson

[Pilar]

This works on any fish! ////That was weird, the post blew up in mid sentence! What is flood control?////

Any way get your Q hot. Put aluminum foil on the counter and fold it so it's two layers. Fold up the edges to make a shallow pan.

Grease the bottom of your homemade pan with a stick of butter, don't be shy. Add fresh fish, (no salt yet!) of your choice and leave room for goodies. Add thin sliced sweet onion, smashed garlic, a pat of butter and a squeeze of lemon.

Use a cookie sheet to carry and recover your 'pan'. Throw the 'pan' on the hot Q and watch carefully. When the fish has changed color all the way through it's done. Don't cook it a second longer and don't flip it or it's ruined.

I believe the key to good fish is to minimize the cooking. Once it's cooked, salt to taste and grind some pepper on it too! Eat it as soon as it's off the Q.

Guaranteed no leftovers! We do this as we fillet our catch. The Q gets lit as soon as we get to the house. Now that's fresh fish!

The bend is your friend!

[This message has been edited by Pilar (edited 09-06-2000).]

[NorthRiverS]

Loved reading the recipes! They all sound great. Now if I could only catch enough fish to try them.

[Gizmo Man]

All sound good.

One more: spread some butter on a fillet, sprinkle with favorite spices, onion salt, a little garlic salt, lightly pepper, add a little white wine and finally spread some of your favorite salsa over the fillet. Wrap in foil and place on bbq. Do not overcook.

Last two groups I served this to just raved about it.

Giz..

[happybrew]

With large trout, or smaller steelhead, I simply take the whole fish, skin on, baste them with melted butter with dill and garlic, and throw them into a 400 degree oven for 20-40 minutes depending upon the size of the fish, basting again half way through. Yum! It comes out moist, never had any complaints.

happybrew