Best fish recipe cooking outdoors?

1 Salmon fillet, with or without skin (about 1 1/2 pounds, ideally cut from the end closest to the head)


1/2 cup Mayonnaise (preferably Hellmanns)


1/3 cup Meaux (grainy French) Mustard


2 tablespoons Chopped Fresh Dill


1/2 teaspoon Finely grated lemon zest


Coarse Salt (Kosher or Sea) and freshly ground black pepper


1 Cedar plank (about 6 by 12 inches), soaked for 2 hours in water to cover (a rimmed baking sheet or large roasting pan works well for soaking), then drained (see NOTE)








Run your fingers over the salmon fillet, feeling for bones. Using needle-nose pliers or tweezers, pull out any you find. Rinse the salmon under cold water, then blot dry with paper towels. If using salmon with skin, generously brush the skin with olive oil. If using skinless salmon, brush one side of the fish with olive oil. Season both sides with salt and pepper. Place the salmon on the plank, skin side down, if it has one; oiled side down if not.





Make the glaze: Place the mayonnaise, mustard, dill, and lemon zest in a nonreactive mixing bowl and whisk to mix. Season with salt and pepper to taste.





Set up the grill for indirect grilling and preheat to medium-high.





When ready to cook, spread the glaze mixture evenly over the top and sides of the salmon. Place the salmon on its plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon until cooked through and the glaze is a deep golden brown, 20 to 30 minutes. To test for doneness, insert an instant-read meat thermometer through the side of the salmon: The internal temperature should be about 135 degrees Fahrenheit.





Another test is to insert a slender metal skewer in the side of the fillet for 20 seconds; it should come out very hot to the touch. Transfer the plank and fish to a heatproof platter and slice the fish crosswise into serving portions. Serve the salmon right off the plank.





Note: Cedar planks are available at grill and cookware shops. If you purchase them from a lumberyard or hardware store, make sure they are untreated.Best fish recipe cooking outdoors?
here from my cook book I love ';rock fried fish'; no dirty dishes!





Rock Fried Fresh Fish


David Herzog





1 fresh caught, cleaned fish, head on


1 Willow branch, bark removed, or bamboo skewers soaked in water


1 flat rock, not shale, sandstone, slate or wet rock from water (these rocks can explode when heated)


Seasonings to taste that you like on fish, or salt and pepper





Build a fire then place a flat rock on the edge of the fire pit, and pre heat the rock. Cut Willow branch or wet bamboo into3” pieces with a point on both ends. Place the sticks into the belly area of the fish to hold the cavity open. Sprinkle the interior of the cavity with seasoning or salt and pepper.


Place fish on the rock with the cavity facing the fire. Turn fish over onto other side to cook on rock. Continue cooking and turning until fishes head falls off the body. Enjoy!


Serves 1Best fish recipe cooking outdoors?
Fresh sockeye are one of the finest meals, a very succulant flesh





Assuming a BBQ,


use some wood chips for smoke flavor.





Take a stick of butter, or equivalent of olive oil, and to it add


5 cloves crushed garlic,


1T fresh diced dill and juice of 1/2 lemon.





Place fillet on foil lined grill rack, skin side down.





Combine above and baste on fillet.





Cook until flesh just turns color and firms up.





Most people overcook fish, it needs to just firm up, noted by flesh changes from it's red color to more of a salmon/pink color.





Goes great with some basmatti rice prepared with sauted onions and safron.
Fresh trout, cleaned and scaled, skin on.





1. Cook split directly over flames (flesh down first for just a brief minute to sear and score, then longer on the skin side to get crispy and cook till just underdone - will finish off the heat). Season with salt and pepper only





2. Fry diced bacon in a cast iron pan over the flames until done (can add some sliced onions once the fat starts to render off the bacon), remove bacon (reserve) and fry the trout in the bacon fat. Sprinkle with the reserved bacon (and onions if used) when serving.
http://www.sdgfp.info/Wildlife/Education…








http://www.fish4fun.com/grilling.htm








http://www.outdoorcookingequipmentstore.…








http://www.bbq-home.com/bbq/competition/…








http://www.outdoor-cooking.com/
idk, maybe sunfish