1 quart pure water
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons liquid hickory smoke
1/4 teaspoon allspice
1/4 teaspoon pepper
4 6-ounce Alaska salmon steaks or fillets, halibut
OR
4 6-ounce cod
Servings: 4
1. Dissolve salt and brown sugar in water. Stir in hickory seasoning, allspice and pepper. Pour this mixture into a large heavy-duty zip-lock bag or into a shallow non-corrosive dish. Add seafood and turn to coat. Marinate covered, if needed, in refrigerator for one hour. Remove from marinade and drain thoroughly.
2. Brush seafood with oil and place on hot grill. Cook, turning once, about 6 to 12 minutes per inch of thickness. Do not overcook.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons liquid hickory smoke
1/4 teaspoon allspice
1/4 teaspoon pepper
4 6-ounce Alaska salmon steaks or fillets, halibut
OR
4 6-ounce cod
Servings: 4
1. Dissolve salt and brown sugar in water. Stir in hickory seasoning, allspice and pepper. Pour this mixture into a large heavy-duty zip-lock bag or into a shallow non-corrosive dish. Add seafood and turn to coat. Marinate covered, if needed, in refrigerator for one hour. Remove from marinade and drain thoroughly.
2. Brush seafood with oil and place on hot grill. Cook, turning once, about 6 to 12 minutes per inch of thickness. Do not overcook.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
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