Friday, September 03, 2004

Before It's Too Late

Thought I'd share one of my favorite grilling recipes, while it's still warm enough to grill.

Bear in mind, this one is not very precise, I just kinda wing it. But here goes:

Oregon Filbert-Encrusted Steelhead

(For those not in the PNW, filbert=hazelnut, and you can use salmon instead of steelhead)

4 6-8 oz steelhead filets, skin on
1/3 cup honey
salt (pinch)
pepper (to taste)
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp dill weed
1 cup chopped raw filberts
2 cedar planks, soaked in water

Mix honey and spices. Place the filets skin down, 2 to a plank. coat in honey mixture, sprinkle until coated with nut crumbs, saving about 1/4. Place on grill, cook until steelhead is firm but not quite done. As fish cooks, openings will appear in the nut crust. Use the extra nuts to fill spaces. When fish is almost done, remove from grill and place under red hot broiler for 1- 1.5 minutes, just long enough to finish toasting the nuts. Serve with mixed greens, mashed or pan fried potatos and a bottle of Pinot Noir.

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