I know many of you enjoy eating larger trout and salmon, especially if you take advantage of the Great Lakes fishery during the open water season. Here is a simple barbecue recipe that really tastes great. These images were sent to me by our good friends Izzy & Shoshana who enjoyed this recipe with their family yesterday.
All you need is a boneless fillet with the skin on. If the fillet is smaller(less than 24″ long), you can probably barbecue the entire fillet. If the fillet is larger, cut it into sections of about 10″. Next, lay the entire fillet (or fillet section), skin side down and add the following ingredients to the flesh side; butter, salt/pepper to taste, finely chopped garlic and finely chopped parsley (you can also add dill if you like).
Lay the prepared fillet (or fillet section), on the preheated barbecue at about 250-300F temp., skin side down. Let the fillet cook without turning it until the flesh is golden brown and the fish is cooked to your liking. Even though your barbecue may “flame” as some of the butter drips off it, the fish skin will protect the flesh and the fish flesh will not burn….do not turn over the fillet. You can use a toothpick to make sure the fillet is cooked properly. A thick fillet (1″), will probably take about 20 min.
Remove the fillet using a spatula. If you like, you can easily remove the skin from the fillet before serving…enjoy!