Ingredients: |
Ingredients: 2-pound fresh salmon or trout fillet, skin attached
1 cup light cream
2 tablespoons mayonnaise
salt and freshly ground black pepper
1 teaspoon dried dill weed
Seasonings
1 tablespoon black peppercorns
1 tablespoon green peppercorns
1 teaspoon coriander seeds
1 teaspoon dill seed
2 teaspoons kosher salt
2 lemons, quartered
2 limes, quartered
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Directions: |
Directions:Preheat the grill to medium-high heat. If you are using a gas grill, buy some mesquite chips and soak them in water for a few hours. Before you light the grill, place the chips around the briquettes.
To prepare the fish, soak the fish in the cream for approximately 30 minutes. Meanwhile, put all the seasoning in a plastic bag and pound them with a mallet to crack the peppercorns and seeds. Remove the fish from the cream. Spread half the mayonnaise on the skin of the fish. Season with salt and pepper. Turn the fish over, exposing the flesh side. Spread the remaining mayonnaise over the flesh and sprinkle with the dried dill weed. Take the seasoning out of the bag and rub them into the flesh. All the flesh should be covered with the mayonnaise and seasonings.
To grill the fish, place the fish on the hot grill, seasoning side down. Cook for 5 to 7 minutes. Turn over with a spatula and grill the other side for an additional 7 minutes, or until the fish flakes when you touch it with a fork. (If you don’t have a grill, cook it under the broiler.)
Remove the fish from the grill and place it on a platter, surrounded by lemon and lime wedges. |
This recipe for Crispy Mesquite Salmon is from