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Jimmy,
First off please don't refer to Steelhead
as, "Quote", "the best
tasting trout". Steelhead is Steelhead, will also except, Steelie, Metal head or
winter or summer chrome.
My favorite way is to lay the fillet in a pan.
Pour a little lemon juice on it and rub with a little brown sugar. let set for
about 5 minutes. Take the fillet out of the pan and place on pre-heated grill
skin side down. Cook until flesh is just flakey. Slide spatula between flesh and
skin, if it is done it will seperate very easily, place on serving platter and
enjoy.
Mouth is watering now, I sure hope this winter is
a good run. planning on chasing plenty of steelies and bringing home a
few.
Jim
----- Original Message -----
Sent: Friday, September 29, 2006 1:29
PM
Subject: [VFB] Recipes for
Steelhead
The last time we were in Oregon visiting Jody's Mom, my
brother-in-law Tom broiled some big steelhead filets on a closed cover grill.
He built a rectangular pan out of aluminum foil with sides about 2"
high. The only seasoning he used was plenty of butter, almond slices,
lemon juice and lemon-pepper seasoning. He kept the grill temperature at a
steady 275 degrees This was without a doubt the best tasting trout that I've
ever had. Tom's steelhead was great, but after experimenting, I like
mine better. See my recipe below.
On occasion I can find
steelhead filets at our local grocer. My recipe is similar to Tom's but
I like a little more warmth. :-P
I use my closed cover grill, the aluminum foil pan and
try to keep the temp around 250-75 degrees. I baste the filets using a
cup of prepared lemon juice, doctored up by putting 1/2 TSP of Hector's Smokin
Habanero sauce - from VFB'er Bart Fitzpatrick, in Asheville, NC, 2 TBS
of Picka Peppa or Worcestershire sauce, if you can't find Picka Peppa,
and 1 cup of Corona beer, (no other beer will do), into a pint jar, close the
lid and shaking it up good before basting the filets. To really make the
steelhead melt in your mouth, melt 1/4 pound of butter and pour it on the
filets before basting. Don't put melted butter in the jar because the
butter will harden and come out lumpy. After basting, I sprinkle filets
with a generous amount of Clem Mikeska Secret Seasoning, (Dynamite), that
you've heard me talk about before. Several of you VFB'ers have had me get some
for you. Don't know anybody who dislikes Dynamite! The Dynamite
lends a different, but excellent flavor to the broiled filets and the Smoking
Habanero sauce gives it just the right amount of zing. We call it
"whang" here in Texas. The beer also adds to the overall flavor and it even
gives the filets more body, like it does when used in boiling shrimp.
When you get your aluminum grilling pan made, be sure to put some pam,
etc. on the bottom of the aluminum pan to keep the filets from sticking.
Close and open grill lid as needed to check on filets and Keep basting until
you run out of stuff. When the filets begin to flake, they're
done.
Oh Yeah! Drink the rest of your Corona.
Cheers and
I'd love to have your broiled steelhead recipe.
JIMMY
D
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Jimmy D. Moore - Scout Exec. BSA (Ret.), TOWA, TF&G Contributor, GRTU Past VP. Past Pres. McGregor Rotary. Freelance Outdoor writer, humorist, half-assed Texan and collector of classic bamboo fly rods and classic golf clubs
Author - "MOON HOLLER MISFITS Fishing & Hunting Club", ©
JIMMY D's Fly Fishing Website http://bigtroutman.tripod.com/
JIMMY D'S Classic & Antique Golf Club Site
http://bigtroutman.tripod.com/rayadoclassicgolfclubs
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"Being able to read trout streams is just as valuable to a fly fisherman as the ability to read a defense is to an NFL Quarterback."
Jimmy D. Moore - © [2004]
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