...just caught a big hatchery buck on the snoqualmie and will use to feed 20 people coming to our house for xmas. Forget the turkey, fresh steelhead now on the menu!

But tired of my usual mayo, lemon, butter baste. Seeking any ideas for killer recipes for fresh steelhead on the BBQ.

Thx guys, tight lines and Merry Christmas!

I've been using a mayo,mustard and horseradish mixture and most people like it very much. Another way we've done it lately is use the butter and seasoning and add a cilantro,onion,garlic mixture on top. VERY tasty. Just some different ways I've served it to family and friends who seemed to like it very much. Good Luck and Happy Holidays.
Fish On!!

Just cook the fish with a bit of salt and pepper,rosemary and a bit of butter. Put skin side down with some cooking oil on the skin so it won't stick. don't turn. Don't over cook it. about 10 to 15 min, just till it flakes. We are having fish too.

My favorite is also my simplest.

I usually remove the skin and cut into serving sizes but, since you will be serving so many, I would suggest baking the whole fellet on some tin foil with the skin on.

I marinade the fellets in Yoshida's gourmet sauce for about 30 minutes. You don't want to marinate it too long. Add your favorite spices and lots of garlic. For some reason I like to add twice the amount of garlic to steelhead than I would to a salmon. Once on the grill occasionally spoon some marinade over the fish. Yum!

I hear you about the mayo sauce. I got so sick of that. My friends and family use to continually pester me for the mayo dill sauce. My old roommates would actually get upset if I cooked fish any other way. Due to the above simple marinade I have not mixed up the mayo sauce in over five years.

One of the greatest joys of fishing and hunting is sharing the harvest with friends and family. I'm sure it will be a hit!!!

Usually the simpler the better. If it's a nice bright fresh fish resist the temptation to doctor it up. A little garlic salt, pepper and lemon and you're done.

Sometimes I like to change things up a little. Usually I will do this to frozen fish. Take the filet and make some cuts into it through the meat down to the skin. Don't cut through the skin. Make a quick marinade from equal parts white wine, soy sauce and rice vinegar. Add a few drops of sesame oil and some dried ginger to the mix. Pour some of this marinade over the fish, but save some for the very end. Let the fish sit for a few minutes up to about one hour before putting it on the grill - skin down. Cook fish as normal (until flaking) basting it with a little sauce as it cooks. Add a sweetner to the remaining unused marinade (I use Splenda because I am a diabetic, but honey or sugar works too). This left over marinade makes a nice light sauce that does not totally mask the flavor of the fish. This fits nicely with those on a low carb diet as it has very few carbs when you use Splenda and is a nice change of pace if plain old BBQ'd fish is getting a little stale.

Steve

Don't ruin your beautiful morsal with a bunch of "crap"!!!

375 degrees for 20 minutes, no more....no less.

Most folks over cook their fish. I f you would like a moist flakey peice of fish and you want your friends and family to rave about your cooking.........20 minutes at 375 will do it!

I agree with the keep it simple thoughts. I like to grill the fish skin side down (spray some cooking non stick on the skin before putting on the grill).

I like to add some soaked wood chips, but thats personal taste.

As it is cooking spread some hazelnut butter over the top. To make this:

Toast Hazel nuts (filberts) in the oven. Keep an eye on them so they dont burn. Rub them together in your hands or a towell to remove the skins. Let them cool.


Melt one or two sticks of butter.

Crush the hazelnuts and add to the melted butter.

If it suits your taste add ground pepper, worshtershire sauce, crushed garlic, minced parsley to the butter.

Put the butter in the fridge to firm up.

You can make the butter in advance and it will be good for weeks if kept cool. Its great on grilled veggies as well as fish.

Once the top of the fish looks mostly cooked, flip it to get some grill marks on the flesh side and serve.

On the plank. Skin side down, lightly brush w/terryaki, and season to taste.

This one works great for salmon or steelhead and is just about foolproof.

Lay fillets, skin side down, in a disposable foil baking pan. Crumble a couple of handfuls of brown sugar over the top of the fish and pour on a few healthy glugs of soy sauce and white wine. Optionally pile some thinly sliced sweet onions on top.

Put the pan on a medium hot BBQ with some alder chips to add a little smoke, and cover. Every five or ten minutes, spoon some of the liquid over the top of the fish and keep doing it until the liquid starts to carmelize into a thick, terriyaki-like sauce. It's done! It takes 20-30 minutes total.

must have been a whopper to feed 20 people.....way to go!!!