The Outdoor Line

by **Smalma** » Tue Jul 12, 2011 4:55 pm

It is that time of the year again for one of my favorite BBQs.

Those resident coho this time of year are exceptional table fare. The secret is not to over cook them. One of the first of year always gets a special treatment.

A boneless fillet goes on a heated grill, after 5 or 6 minutes I coat the fillet with cracked crab and grate a favor cheese over the crab. After another couple minutes the fish is done, the crab warm and the cheese melted.

Tonight I'm serving the salmon with dirty rice, sauted fresh pea pods and broccoli from the garden, with warm french bread on the side and a nice white wine.

Great dining -

Curt

by **Nelly** » Thu Jul 14, 2011 3:32 pm

Wow!
Does that sound good!

I've got to try that!!!

by **Smalma** » Thu Jul 14, 2011 5:25 pm

Nelly -
Before adding the crab and cheese make sure that the fish is essential done - otherwise the crab slows the cooking process.

Enjoy!
Curt

by **Nelly** » Fri Jul 15, 2011 5:27 pm

Good call and thanks for the heads up!
I've got crab gear in the water right now and I hope to try it tomorrow night for dinner!
Does it work with kokanee too? :mrgreen:

by **Smalma** » Sun Jul 17, 2011 9:19 pm

That would be a big YES!

curt

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