It undeniably felt like spring today, despite a lingering 1 foot of snow on the deck, so the BBQ season had to be started. Here we go....
Steelhead Trout:
1 steelhead trout filet, with skin on
salt, pepper
fresh squeezed lemon juice (1/2 lemon)
a few fresh springs of thyme
Pineapple Salsa:
2 slices of fresh pineapple, grilled on high for 4 min on each side
1/2 red hot pepper
1/2 red onion, finely diced
salt
fresh squeezed lime juice, 1/2 lime
a few thyme leaves for color
First, grill the pineapple. While grilling, prepare the steelhead trout. Spray a piece of aluminium foil with oil olive and place the trout filet, skin-side down, on the foil. Season with salt and pepper, and lemon juice. Place thyme springs on top of filet, and fold foil up like a steaming tent.
Remove pineapple from BBQ, and place trout on. Prepare salsa by dicing pineapple, hot pepper and onion. Mix with lime juice and seasonings. The trout takes about 12 min. Enjoy!
Here is a photo of the preparation before folding up the aluminum foil like a tent:
