GARLIC GRILLED TROUT
2 Tablespoon Butter
2 teaspoon chopped garlic
Salt & Pepper
2 Rainbow Trout
1 cedar plank
Soak plank in water for at least 30 minutes. Preheat grill to medium -350 degree
Butterfly trout and remove bones. Spread butter (1 Tb per fish) on meat. Sprinkle fresh garlic, salt and pepper on top of butter. Place seasoned trout on plank, skin side down. Place plank on grill, and close cover. Cook 6 minutes, allowing plank to smoke around fish for flavor. Cook until meat is opaque and begins to separate.
MISO GRILLED HALIBUT
1 ½ pounds fresh Halibut steaks
¼ cup Miso paste
1 teaspoon sesame oil
3 Tablespoons mirin (cooking sake)
3 Tablespoons sugar
1 Tablespoon Water
1 teaspoon fresh ginger root
1 pkg enoki mushrooms
1 Tablespoon butter
1 cedar plank
Soak plank in water for at least 30 minutes.
Mix Miso paste, sesame oil, mirin, sugar, and ginger in a small mixing bowl. Place halibut – skin side down – on a plate, and baste with miso mixture. Place seasoned fish on plank, skin side down. Place plank on grill, close cover. Cook for 8 minutes, allowing plank to smoke around fish for flavor. Melt butter in small frying pan, cut bottom inch off mushrooms, then add mushrooms to pan. Pour in remaining miso mixture, heating quickly. Pour over cooked halibut. Serve with fresh tomato slices.
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