Cuba Libre
Well-Known Member
1 and 1/2 lb chinook fillet
Mix enough mayonnaise and dark soya sauce (About 2 teaspoons of soya or less depending on your taste ) to cover both sides of the fillet eventually.
Scrape off a couple of tablespoons of lemon zest from a fresh lemon and sprinkle in the fish. Salt and pepper to taste. Place the fillet skin down on a low to medium heat on the BBQ. Cover loosely with a foil hat. Cook until the fish is done at least 1/2 way through. Flip it over, remove the skin and baste with more mayo and soya. Dont overcook. Leave it on the grill just long enough to finish cooking-- it flakes and its done..
Great with corn on the cob
BURP!
Mix enough mayonnaise and dark soya sauce (About 2 teaspoons of soya or less depending on your taste ) to cover both sides of the fillet eventually.
Scrape off a couple of tablespoons of lemon zest from a fresh lemon and sprinkle in the fish. Salt and pepper to taste. Place the fillet skin down on a low to medium heat on the BBQ. Cover loosely with a foil hat. Cook until the fish is done at least 1/2 way through. Flip it over, remove the skin and baste with more mayo and soya. Dont overcook. Leave it on the grill just long enough to finish cooking-- it flakes and its done..
Great with corn on the cob
BURP!