This is an awesome and easy dual-use recipe. The taste is incredible and IF there are any leftovers, you can mix the cooled fish with mayonaise for a delicious spread for sandwiches or crackers. Recipe can be BBQ's or broiled in oven.show recipe
Prep Time:
0 Hr 10 Min
Cook Time:
0 Hr 45 Min
Serves:6
Ingredients
Steelhead Filet
Lemon Pepper
Onion - thinly sliced (or can use dried/minced onion)
Butter
Lemon juice
Potato - thinly sliced
Bacon
Directions
Place Steelhead skin-side down, on aluminium foil with edges rolled up to create a lip (to keep juices in). Season fish with Lemon Pepper. Cover with sliced potatoes, onions, bacon, lemon juice and pats of butter (to taste). Cover with aluminum foil and cook for 30-45 minutes, uncovering the last 10-15 minutes. Can also be broiled in the oven.
Footnotes
The potatoes soak up the odor/oils of the Steelhead but are totally edible and does not taste fishy at all.
IF you have leftover fish...mix the cooled fish with Mayonaise OR Mayonaise
6 - 8 ground clams and juice (use milk if no juice)
flour to thicken
2 tsp. baking powder
1 1/2 tsp. salt
dash of pepper
4 eggs
chopped onion (optional)
Directions
Mix and drop by spoonfuls into hot grease - cook until golden brown.
Footnotes
If you don't have fresh clams you can use canned clams (2 cans).
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
2 tbsp. oil
1/2 cup milk
Directions
Mix flour, baking powder and salt together. Dip fish chunks into mixture and set aside.
Beat egg, oil and milk together and add to the dry ingredients and mix well.
Dip fish in batter and deep fry.
5 blocks cream cheese
1 cup mayo
3 cans minced clams (drain and save juice)
3 cans chopped clams (drain and save juice)
Worchestershire sauce
seasoning salt
onion powder
garlic powder
soy sauce
retained clam juice
Directions
Blend cream cheese until smooth. Then add mayo and clams. Add a few dashes of each seasoning to your liking. Add clam juice until thickness you desire. Will thicken and increase in clam flavor as it sits.
Footnotes
Keep the clam juice for later use to thin the dip as needed.
Best to make ahead at least 2 hours for flavors to blend.
Serve with Ruffles.
A great brine to use before smokng your favorite fish.show recipe
Prep Time:
0 Hr 15 Min
Cook Time:
0 Hr 0 Min
Serves:0
Ingredients
1 gallon water
1 cup Morton's Tender Quick Cure Salt
1 cup brown sugar
Directions
Mix all ingredients together in a glass or stainless steel bowl. Add fish chunks and soak overnight in the refrigerator. Drain water and place fish on a towel - pat dry with paper towels to remove any remaining water. Place fish on smoker racks and smoke until done.
Footnotes
I have left the fish soaking for 2 days and it isn't too salty. We have used this recipe on salmon, sea perch, sturgeon and tuna - we have even used it on meat for jerky.
