Robocop1051 Posted November 17, 2012 Report Share Posted November 17, 2012 Of course fresh catch over the campfire can't be beat. I love a rainbow trout, caked in lemon pepper, garlic salt and butter, wrapped in foil, and tossed on the coals. I was cooking salmon at home tonight and realized it was already 8pm when I started dinner. I had big plans for a Whiskey marinade I read about, but time was gone. Instead I laid out two narrow cut steaks and covered them with McCormicks "lemon and herb". Then I sliced a lemon really thin and draped the slices over the meat. Last I drizzled some olive oil over everything. Tossed the whole thing in the oven and broiled on high for 14 minutes. Total prep+cook time was less than 20 mins. This was completely a blind cook, but I loved every bite! The lemon practically melted into the fish, and the meat flaked perfectly. I couldn't be more satisfied with little bit of creativity tonight.How do you guys like 'em done? Quote Link to comment Share on other sites More sharing options...
98Z5V Posted November 18, 2012 Report Share Posted November 18, 2012 How do you guys like 'em done?After reading that, I'm coming to your house for dinner from now on. ;D <thumbsup> Quote Link to comment Share on other sites More sharing options...
texas30cal Posted November 19, 2012 Report Share Posted November 19, 2012 I like my salmon blackened, but for my rocky mountain/San Juan Mountain rainbows I still like to fry whole, milk then light cornmeal in a cast iron dutch oven. Simple but hard to beat. Quote Link to comment Share on other sites More sharing options...
imschur Posted November 19, 2012 Report Share Posted November 19, 2012 Cook'em? I throw them the back ;D Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 19, 2012 Report Share Posted November 19, 2012 We also do catch and release. <thumbsup> Quote Link to comment Share on other sites More sharing options...
Magwa Posted November 24, 2012 Report Share Posted November 24, 2012 Salmon ahhh the fish of life we get a run of kings here every year and i fill my quota of 20 fish each year the fish average 15lbs but my largest last year was 29lb 8 0z.... blackened is awesome, baked with butter and lemon is allso great we love to take a big fillet and cover it with about 1/4 inch of real mayo then chop up two or three bell peppers red, green and yellow ans cover the entire fillet do this on tin foil then seal and bake it is awesome. also we like to cover in tai chille marinade and then bake in tin foil Salmon you really can not screw it up unless you over cook it... bone appy Quote Link to comment Share on other sites More sharing options...
shepp Posted November 27, 2012 Report Share Posted November 27, 2012 Whole trout on the grill with with butter and Montreal steak seasoning Quote Link to comment Share on other sites More sharing options...
Robocop1051 Posted November 27, 2012 Author Report Share Posted November 27, 2012 Whole trout on the grill with with butter and Montreal steak seasoningIf you said campfire instead of grill, I'd have thought you were my father. That's how he ALWAYS cooks trout. Quote Link to comment Share on other sites More sharing options...
shepp Posted November 27, 2012 Report Share Posted November 27, 2012 I don't like lemon let alone lemon pepper. Montreal steak seasoning goes good on everything :) Quote Link to comment Share on other sites More sharing options...
98Z5V Posted December 2, 2012 Report Share Posted December 2, 2012 ...take a big fillet and cover it with about 1/4 inch of real mayo... That right there makes them SO tender... Best thing to do to them, by far. <thumbsup> Quote Link to comment Share on other sites More sharing options...
Magwa Posted December 12, 2012 Report Share Posted December 12, 2012 If you get to come hunting next year we will cook a big fillet up and eat like kings... Quote Link to comment Share on other sites More sharing options...
98Z5V Posted December 13, 2012 Report Share Posted December 13, 2012 I'm in, brother, one way or another. <thumbsup> Quote Link to comment Share on other sites More sharing options...
AK308 Posted January 1, 2013 Report Share Posted January 1, 2013 We also do catch and release. <thumbsup>where I'm from we do fillet and release Quote Link to comment Share on other sites More sharing options...
unforgiven Posted January 1, 2013 Report Share Posted January 1, 2013 <lmao> <laughs> <thumbsup> Quote Link to comment Share on other sites More sharing options...
USMCbassman Posted January 4, 2013 Report Share Posted January 4, 2013 I cover them in either sun dried tomato vinagerrette (sp) or italian dressing, wrap it foil and throw it in the even. There's been a time or two I'll soak cedar planks over night, lay the filet on a bed of lemon with some fresh dill and "smoke" 'em on the grill. Quote Link to comment Share on other sites More sharing options...
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