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Recipes
Fish
Basket
10-15
Lbs. Large Fish (Preferably Lake Trout but Rainbow and Chinook are also
excellent)
2
- 4 Lbs Bacon (Thick Cut)
2 - 3 Sliced Onions 1/2 LB Butter
2 - 3 Sliced Lemons Salt and Pepper to taste
Clean,
Fillet, skin and chunk fish into pieces approx. 1 1/2" square by 1" thick.
Using a wire chicken basket (The type used in rotating grills), place
the following ingredients in the order listed:
1/2 of the bacon slices placed side by side
1/2 of the chunked pieces of fish
All of the sliced onions
some of the lemons and salt & Pepper
The remaining chunks of fish
The remaining bacon slices placed side by side.
The
effect will be that of a large fish sandwich enclosed in bacon.
Melt the 1/2 Lb butter and mix with the remaining lemon slices.
Lock all the ingredients with the top of the chicken basket cover and
place on a grill with fairly hot coals. Close the cover. Turn and baste
with lemon butter every 15 minutes until the bacon on the outside is crisp
but not burnt.
When
done, open basket, turn out onto a large tray and slice into serving pieces.
Smoke
Cedar Board Salmon (On The Grill)
This
is a very simple yet delicious recipe on a gas grill which gives either
trout or salmon a moist light cedar smoke flavor. Any cedar boards will
work, but I would suggest stopping at either Wal-Mart or Gander Mountain
to purchase this item which includes four boards cut to size to fit most
any grill.
Instructions
are included but simply soak these boards in water for a couple hours
before using them as this will prevent them from burning on the bottom
side and will also allow you to reused them again. Place two or three
boards on your grill ( as pictured ). Place your trout or salmon fillets
skin side down or steak cuts on the cedar boards on low heat only. Add
butter, onions, lowery salt, lemon pepper. Let the fish cook until either
they turn a flaky white in color or the meat pulls off the skin. You can
now take the fillets or steaks right off the skin and serve.
Salmon
Spread
Any
leftover cooked fish can be used by making the following spread: Remove
all bones from fish. Crumble fish into small flaky pieces. Add any of
the following to the fish:
Celery
Onions
Green Pepper
Mix
with mayonnaise or salad dressing to a spreading consistency and refrigerate
in a closed container. Can be served on crackers or bread.
Baked
Salmon (On The Grill)
1
Large Chinook, Laker, Rainbow, or Other fish
1 Large White Onion - Sliced
1 Lemon Sliced
1 Large or 2 Small cans Tomato Paste or Sauce
Salt and Pepper To Taste
Place
on a piece of aluminum foil in the following order:
1/3
of the sliced onions spread with 1/3 of the tomato sauce.
On top of the onions place the whole cleaned fish.
Inside the cavity of the fish add another 1/3 of the onions and tomato
sauce. If a lemon flavor is desired, add sliced lemons to the inside cavity
of the fish.
Add
the remaining ingredients to the top of the fish.
Carefully
double wrap the fish with heavy duty aluminum foil, folding in such a
way so the juices do not run out. Place the fish over hot coals on a grate
and turn every 15 minutes for approximately 1 - 1 1/2 hours depending
on the size of the fish.
Note:
Foil may be pierced with a fork after about 45 minutes to allow excess
steam to escape. Also, this method can be used in preparing the fish in
the oven, but turning is not necessary.
Crisp Fried Fish
2
Pounds Fish Fillets
1 Cup Buttermilk
Salt & Pepper
1 Cup Pancake Mix, Shore Lunch or Golden Dip
Shortening
Soak
fillets in buttermilk for 30 minutes. Drain and sprinkle with salt and
pepper to taste. Dip fish in the pancake flour, Shore Lunch or Golden
Dip and fry in preheated shortening oil until brown and tender. Drain
on paper towels.
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