High in protein, low in fat. A great meal for your Green Mountain pellet grill. Go to your local boat store, buy a boat, a truck to pull it, a salmon rod, a license, and tow the whole rig to the west coast in late summer or early fall to hopefully catch one of these. Or, go to the local market and pay a few bucks per pound.
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| | High in protein, low in fat. A great meal for your Green Mountain pellet grill. Go to your local boat store, buy a boat, a truck to pull it, a salmon rod, a license, and tow the whole rig to the west coast in late summer or early fall to hopefully catch one of these. Or, go to the local market and pay a few bucks per pound.
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Instructions
- Lightly salt and pepper both sides if the fish has been skinned. Salt and pepper the side without skin otherwise. Melt a few tablespoons of butter (olive oil an acceptable substitute), and brush both sides of the fish with it.
- Place on the grill at 400-450°F (204-232°C), skin side down (won’t matter which side if it’s skinless). This is a great dish to cook on a Frogmat.
- Turn the fish after about 8 minutes (assuming 6.5 sqcm filet). Peel the skin off. If it does not come off easily, flip the fish back over for a couple more minutes and then try again. Salt and pepper lightly after you remove the skin. Baste with butter. Cook another 5-6 minutes and then turn over for about 2 more minutes. Check doneness by separating the center with a fork. Fish should be just slightly pink with only a small amount of juice. Remove from the grill, cover, and let stand for 5 minutes as it will continue to cook.
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