Steelhead Recipe's

[Kevin]

How about sharing your favorite steelhead recipe's? I'd like to find a good one for the grill. Thanks in advance.

[EAGLE EYES]

Put the Steely on a board, then cover the fish with onions, butter, salt and pepper. Cook em' for an hour on low heat. After the steely has been cookin' for an hour, throw the fish in the waste basket and eat the board! :-)

[ankorklankor]

Would it be proper to mix "species" and use basswood????

[Jason]

Grilled Steelhead or Walleye:

Fillet the fish and remove the skin from the fillet. Put some foil on the grill and roll or fold the edges up. Set the grill on warm and put some butter, lemon, and garlic on the foil. After the butter melts lay the fillets on the foil, you may have to cut them into smaller pieces. Next put some butter, garlic powder and/or garlic, lemon juice, and a little seasoning salt on top of the fillets. Close the grill and let them cook until meat begins to flake apart. I usually don’t flip the fillets, but you can if you want to.

Smoked Steelhead (You can use the same marinade on the grill):

Things you will need:
1 Smoker (I like the Brinkman propane model)
Vegetable Grilling Screen (Available at Hardware Store)
Note: If you don’t have a vegetable basket, you can criss-cross two racks to act as a grid so that if the fillets happen to break apart they don’t fall thru…..
Pam Cooking Spray
3-4 Good size foil packs of Alder wood chips
½ Bottle of Teriyaki
½ Bottle of Worstshire
2 Tablespoons of Soy Sauce
5-7 Dashes of Liquid Smoke
Dark Brown Sugar

Fillet the Steelie and remove the skin and as much of the gray fat on the fillet as possible. Next take a cookie sheet with a large lip or a large glass baking dish (If using a metal cookie sheet, line it with plastic wrap) and lay the fillets in it. Next salt the fillets as if you were making French fries that you were going to give to an enemy (or your fishing partner). Set the fillets aside. Next mix equal parts of Teriyaki and Worstshire together in a mixing bowl, usually about half a bottle of each, then add some soy sauce, usually a couple of tablespoons, then add a few drops of liquid smoke, usually about 5-7 dashes. Mix this together and then pour it over the fillets. It should almost cover the fillets. Next put about a ¼” thick of dark brown sugar over the top of each of the fillets. Cover the cookie sheet or glass dish with plastic wrap and put it in the fridge for 12 hours (usually overnight)

The next day you’re ready to smoke. I use a brinkman gas smoker but you can use any smoker. Take some Luhr Jensen Alder wood chips and prepare them in foil packs. I use 3 or 4 good size foils packs punched about 6-8 times with a fork. Next I turn the smoker on high and put the foil packs in there, then I put 3-4 quarts of hot water in the water pan. When the smoker gets up to ideal temp I put the top rack in, then put the vegetable grilling screen on top of that. Spray the top rack and vegetable screen heavily with Pam cooking spray. Next lay the fillets on the grilling screen (try to place the thicker fillets towards the edge of the screen they will cook faster). Next put the lid on and wait for the temp to get back up to ideal, then adjust the burner accordingly to keep the temp in ideal. Allow it to cook until the fillets flake apart easily. Usually about 1-2 hours, it all depends on the temp outside and how thick the fillets are.

[Homer]

Fillet and skin, remove all the dark meat, and cook while still fresh. My only complaint with steelhead is that they don't hold up well in the freezer.

On the grill, baste your fillet with a mixture of:
Soy sauce
Lemon juice
Melted butter

Those of us restricted to "heart-healthy" diets have to skip the melted butter part, but it's still tasty.

If you have one of those metal plates specifically designed for grilling fish (so they don't fall through the grates), you can make a tasty blackened steelhead. Pick up a bottle of blackened fish seasoning from the spice section of the grocery store. Dip your fillet in melted butter (or spray with canned olive oil spray), and cover the fillet with seasoning. Put the grill plate on the fire until it's smoking hot. Set the fillet on and cook for couple minutes on each side.

[4-given]

This one's best on a charcoal grill. It works on a gas grill or even in the oven.

1. Skin and pat dry the fillets.
2. Brush mayonaise on each side. Make sure its real mayo.
3. Sprinkle liberally with "Old Bay" seasoning.
4. Cook in a fish basket. Turn once. Cooking time depends on thickness of fillets and temperature of grill. 1" fillets over charcoal need about 8 minutes per side.

This works good on salmon, too.

Duane

[Wallygetter]

Skin and bone fillets, take time to remove all the mud vein on the outer side of fillet. Wrap several slices of bacon around each fillet, place fish on aluminum foil and cover with salt, pepper, lemon slices, onion slices, butter, and a dash of dill weed. Make a puffed up top with the foil and cook for about 10-12 min. I like to make a sauce out of melted butter and honey and dip the fish in while eating it.

[Bob G2]

For an easy recipe, prepare fillets as Wallygetter says. Then, marinate the fillets in Golden Dipt Soutwestern Style sauce. Then, once marinated, place the fillets on an aluminum foil pan and place on the grill or the broiler and pour the marinade over the fillets and cook. Yum!