Salmon or Trout
Olive Oil
Citrus Grill (seasoning)
This works on whole fish as well but I usually use fillets of salmon, steelhead or fresh trout.
You can use any olive oil you like but a peppery one like Filippo Berio is our favorite.
“Citrus Grill” seasoning…the only difficult thing about this recipe is finding this. The only place we’ve ever found it is Sam’s Club.
Wash and pat dry the fillet(s) and lay them skin side up on heavy duty foil large enough to wrap and seal.
Liberally coat the fish with the olive oil and then shake the Citrus Grill to pretty thoroughly cover the fish. You can use a lot, really.
Turn the fish over and do the same with slightly less seasoning.
Fold the foil over and seal longitudinally and then roll the ends to complete.
Preheat your grill…and this is important…it’s got to have an upper rack. Ours is equipped with a thermometer (who knows how accurate) that shows about 400 degrees when ready.
Place the fish on the upper rack and “bake” about 20 minutes. You’ll hear the fish sizzling like mad in the foil but the olive oil and the tight seal protect the fish.
Now for the only exotic touch…and this is optional…
Place some water soaked wood chips on the burner and when they are really smoking, carefully open the longitudinal seal and spread apart to allow the smoke to get to the fish. Be careful that you don’t tear the foil and allow the oil to escape. Turn down the heat and smoke to taste. Usually the chips will smoke better on the lowest setting rather than on high which tends to combust the smoke or with the fire completely off, which usually causes the chips to catch fire and burn clean. We usually smoke the fish until the smoke runs out. Be careful here and don’t allow the fish to dry out too much.
When serving the fish, lift the fish off of the skin which usually sticks to the foil anyway. Remember it’s also overloaded with the Citrus Grill too…pretty salty.
We traditionally serve with Basmati rice and grilled asparagus spears wrapped in Prosciutto sprinkled with Parmesan.
For a much spicier dish you can use the same technique but substituting the Citrus Grill with “Ball’s Cajun Seasoning”…good luck finding it! We have to order ours direct from Reggie Ball at the factory in Louisiana.
No pots, no pans, no clean up and the house stays “fish free” as well.
