805. GRILLED CHUM FILLETS with BACON

Full chum fillets
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary
butter
teriyaki sauce
two strips of bacon

Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder

Rinse the fillets, then pat dry with a towel. With a sharp knife, cut thru the flesh creating serving size portions. Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper if you are like me...to taste otherwise. Evenly top fillet with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle fillet with cinnamon....lightly, but evenly. Top with rosemary, again lightly.
Place a pat of butter on each serving portion.

Lay the fillet skin side down onto the heated grill. NO MORE THAN MEDIUM HEAT. Lay the bacon onto the grill, not the fillet. Allow the bacon to sizzle, cook, and smoke;it will add great flavors. Fillets are done when the flesh flakes with a fork. Do not overcook.

Before serving: Try to remove the rosemary. The flavor will remain.

Remove fillet from skillet with a spatula; get under flesh at serving portion cuts you made. The skin will remain on serving platter. Serve it now!


courtesy of: Rich Wimpy, Everett, Washington / Washington Department of Fish and Wildlife, Natural Resources Building, 1111 Washington St. SE, Olympia, WA 98501