Teriyaki Barbecued Steelhead Trout

by Ken Bryski
(Nanaimo British Columbia, Canada)

Although legally caught steelhead are very hard to come by in many places now, we still manage to get our hands on one once in a while. And whenever we make the teriyaki barbecued steelhead, it's a big hit with our family and for some of our good friends, depending on how BIG the fish is.

I like to get the fish as soon as possible after it's caught. Hopefully whoever did catch it, cleaned it right away. That's very important for any fish. Once I get it, I scale and wash it.

Then I fillet the flesh from the backbone leaving the skin on. For some people it's probably easier to cut into steaks but I like to get all the bones out.

Once filleted, I cut it into single portion sizes and place it into a plastic container which has a tight fitting lid that won't leak when turned upside down. It should have enough room so the fish isn't tightly packed.

Then in a separate bowl I make a marinade using a thick teriyaki sauce and regular soy sauce, using just enough soy sauce to thin the teriyaki so that it runs easily.

Then I cover the fish with the marinade. I cut a few stalks of green onion and chives along with an onion for good measure. Chop it all up finely and spread over the steelhead and marinade. Add as much garlic as you like and seal the lid.

Turn the container several times and shake gently to make sure the fish is completely covered and submersed in the marinade.

Put it in the fridge and try to leave it there for at least 2 days, even longer if you can wait. It should be turned and shaken a couple of times a day to ensure even saturation.

Once I can't stand waiting any longer, I fire up the barbecue. We usually throw on some foil wrapped potatoes first and close the lid and let them cook on a lower setting for about 45 minutes (keep checking them).

We also have some chopped onions and sliced mushrooms wrapped in foil with some butter inside to throw on the side for about 20 minutes to half an hour.

I like to place the steelhead in a basket with the skin side all facing the same way. The basket allows easier turning without the fish falling apart. When the potatoes, onions and mushrooms are almost done, I turn up the heat to a medium setting and put on the basket of steelhead with the skin side facing up.

I keep an eye on the fish and turn it just when it starts to brown up nicely on the skinless side. Now the skin is on the bottom and I watch the edges of the fish as it cooks through and brush it with the marinade a couple of times.

You don't want to overcook the fish and should take it off just as the center becomes cooked. When done properly the flesh should separate in large moist flakes about an eighth of an inch thick.

Along with the steelhead, baked potato, mushrooms and onions, we like to have steamed fresh asparagus stalks, a Caesar salad, and lots of our favorite white wine. That makes the perfect teriyaki barbecued steelhead dinner.

Those who have had an opportunity to try my teriyaki barbecued steelhead will do almost anything to be invited the next time.