Chinook Salmon on the BBQ:
Make a tray out of two pieces of tin foil folding the edges to fit
your fresh caught wild B.C. Chinook fillet.
Place fillet into tray leaving a half inch space around the outside.
Marinate:
Mix soy sauce,bbq sauce,ginger and lemon to taste.
Pour mixture over entire fillet.
Garnish:
Cut purple onion rings and place on fish every few inches.
Place a dab of butter in each onion ring and sprinkle finely
chopped chives or dill over fillet.
Barbecue on high for about 5 minutes until fish starts to sizzle, then turn to low and cook for approximately 10 to 15 minutes depending on thickness of fish. Fish is done when it will flakeeasily
with a fork.
Halibut Neptune:
Pre- make Neptune topping,consisting of cream cheese,sour cream,lemon juice
finely chopped green onions,seasoning salt and black pepper. Mix ingredients
together into spreadable texture.
Pan fry halibut fillets in butter until 3/4 cooked.
Turn oven onto broil. Place fillets onto tray and spread on Neptune mix about
1/4 inch thick. Sprinkle fresh grated Parmesan Cheese over mxture and broil
until golden brown. Turn off broiler and leave in oven for 5 minutes to fully cook.
Very rich! Ready to enjoy. Serve with a chilled Chardonnay.
There will be more delicious recipes to follow…
If you have any Seafood recipes to add to the list please email them to me.