Robert McGee
TVWBB Gold Member
We found some really nice steelhead at Costco (our "local" Costco seems to have the finest seafood I have seen, anywhere). I decided to use a Cedar Plank. I used a rub that was sent to me by my son-in-law from Salt Lake City, UT. It is "Fish & Seafood Seasoning" from Spade "L" Ranch of Selma, California (manufactured by J.I.M Engineering, of all things). At any rate, I took two rather large filet's (skin on) and thawed them. We bought fresh and froze them. At any rate, I drizzled some olive oil on and rubbed it on evenly. I then sprinkled the rub rather liberally and rubbed it gently.
I was using my 22.5" OTG. I dumped one chimney of Kingsford and spread evenly over the bottom of the grill. I immediately placed a soaked cedar plank on the grill and closed it up for about seven minutes. The board was smoking nicely. I had applied the rub about thirty minutes before. I put the filets on the hot plank skin side down. I would judge the fire to be medium hot to hot. In fifteen minutes the steelhead was done. My judgement is based on when the flesh releases from the skin - that's when I remove it with a nice, rather large, spatula (available from GFS). It helps for the spatula to be rather stiff.
My wife (who, as I have mentioned before is a formally trained cook) pronounced the results to be the "best dish I have ever done on the grill" that is SERIOUS praise coming from her. Frankly, it was a genuine home run! The quality of the fish (extremely high) and the great rub enhanced the great fish for a near perfect entre. My wife added parsley red potatoes, long green beans and a wonderful accompaniment, sour cream cucumbers and vidalia onions.
Steelhead filets with the olive oil and rub applied:
Steelhead on the cedar plank ready to remove:
Steelhead on the plate:
You will have to excuse the rather modest portions. My doc really read me the riot act about six weeks ago and I am on a serious weight loss program. There is an upside, however, I have lost ten percent of my body weight, tapped a new source of energy, and have a great attitude. I get one real meal a day but DO have to watch my portion size. That has given me a new appreciation for food that greatly exceeds my previous appreciation (that I thought was about as big as it gets - not so
).
Thanks for sharing with me...
Dale53
I was using my 22.5" OTG. I dumped one chimney of Kingsford and spread evenly over the bottom of the grill. I immediately placed a soaked cedar plank on the grill and closed it up for about seven minutes. The board was smoking nicely. I had applied the rub about thirty minutes before. I put the filets on the hot plank skin side down. I would judge the fire to be medium hot to hot. In fifteen minutes the steelhead was done. My judgement is based on when the flesh releases from the skin - that's when I remove it with a nice, rather large, spatula (available from GFS). It helps for the spatula to be rather stiff.
My wife (who, as I have mentioned before is a formally trained cook) pronounced the results to be the "best dish I have ever done on the grill" that is SERIOUS praise coming from her. Frankly, it was a genuine home run! The quality of the fish (extremely high) and the great rub enhanced the great fish for a near perfect entre. My wife added parsley red potatoes, long green beans and a wonderful accompaniment, sour cream cucumbers and vidalia onions.
Steelhead filets with the olive oil and rub applied:
Steelhead on the cedar plank ready to remove:
Steelhead on the plate:
You will have to excuse the rather modest portions. My doc really read me the riot act about six weeks ago and I am on a serious weight loss program. There is an upside, however, I have lost ten percent of my body weight, tapped a new source of energy, and have a great attitude. I get one real meal a day but DO have to watch my portion size. That has given me a new appreciation for food that greatly exceeds my previous appreciation (that I thought was about as big as it gets - not so
).Thanks for sharing with me...
Dale53
