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Steelhead for Tonite

I have a nice 2 lb lake Erie steelhead filet that I brined last night with a dry rub (kosher salt, brown sugar, cloves and white pepper). How would you cook this? Hot with some smoke, low and slow, direct, indirect? I have not done this before and I don't want the brine or smoke to be overwhelming if we eat it as a main course, but I could also smoke it heavier and eat it cold?
In the bush just East of Cambridge,Ontario 

Comments

  • LitLit Posts: 6,376
    I cut into serving size pieces and then blacken with lots of butter in a cast iron skillet for a minute or so per side then switch to another egg and cook at 350-400 raised direct till it starts to flake. For me pan searing fish is the best way to cook fish but I have also planked steelhead and that's good also. You can pan sear them inside but it will make your house smell bad.
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