July 2, 2009
It’s amazing how quickly the Fourth of July is already here! In my hometown of Portland, Oregon, the weekend is celebrated with a number of firework displays throughout the area. I am very proud to be an American and I greatly appreciate the men and women who have protected our freedom in the armed forces!! Please, remember America’s true heros!!
I plan to spend Independence Day barbecuing (fish of course!) with the family. Most people have experience grilling hot dogs and burgers, but for those less familiar with seafood, here are some tips on grilling fish:
•If using a charcoal grill, group briquettes into a pyramid and ignite. When covered in ash, spread coals into a single layer in an area larger than the food on the grill.
•If using a gas or electric grill, turn on the heat source 10 minutes prior to cooking.
•Fish cooks best over a medium to hot fire and shellfish requires a hot fire.
•Keep a spray bottle of water nearby to extinguish any flare-ups.
•Always start with a clean grill.
•Wipe the grill with oil or other fat to keep the fish from sticking.
•Start by grilling skin side down. If the skin has been removed, this side will be slightly darker.
•Turn seafood only once.
•Cook a total of six to 12 minutes per inch of thickness and avoid over-cooking.
Hope these are helpful, and if you do decide to break out the BBQ this Fourth of July, here is a recipe to test out: Maple rubbed steelhead
1 ½ to 2 lb. pin bone out Steelhead
1 ½ cup granulated maple Sugar
1 ½ heaping tablespoon fresh medium ground pepper
1 ½ heaping tablespoon granulated garlic
2 Tablespoons sea salt
¼ cup melted Butter
Mix all dry ingredients thoroughly in a bowl
Baste both sides of steelhead with butter
Next, rub dry mixture over fish
Cook on a cedar plank on the barbeque is for 20 minutes and do not flip it.