Steelhead S2
Active Member
So, big hunk of red spring for dinner tonight. I wanted to try something a little different, so I mixed up hot dijon, a bit of maple syrup, olive oil, one smashed clove of garlic, a dash of dry tarragon and a few twists of the pepper mill. Mixed it all up, slathered a generous coating on the fish, and cooked it skin side down on a medium heat in a very hot bbq. When it was done the slather had cooked down almost to a glaze and the skin had crisped right up, giving the meat a mild char broiled flavour. And holy smokes was it ever yummy.
