What to do when the fish dies and you can't release it.
Keoni's Island Broil
From the Freshwater Angler America's Favorite Fish Recipes
this recipe from John P. Ko, Woodland, California
Keoni's Island Broil
From the Freshwater Angler America's Favorite Fish Recipes
this recipe from John P. Ko, Woodland, California
Marinade:
1/2 cup soy sauce
1/4 cup port wine
1/4 cup water
1/4 cup packed brown sugar
1/4 cup sliced green onions
4 to 6 cloves garlic, minced
1Tblsp. plus 1 1/2 tsp. sesame oil
1 Tblsp toasted sesame seed
2 lbs. salmon fillets (8 oz. each) skin on
In small mixing bowl, combine marinade ingredients. Reserve 1/4 cup marinade. Cover with plastic wrap and chill. Arrange fillets in single layer in 11"x17" baking dish. Pour remaining marinade over fillets, turning to coat. Cover with plastic wrap. Chill 3 hours, turning fillets over occasionally.
Spray cooking grate with nonstick vegetable cooking spray. Prepare grill for medium direct heat. Drain and discard marinade from fish. Arrange fillets on prepared cooking grate. Grill covered, for 5 minutes. Turn fillets over. Grill for 3 to 5 minutes longer, or until fish is firm and opaque and just begins to flake, basting occasionally with reserved marinade. Serve with hot cooked rice, if desired.