Easy Recipe For Great Tasting Fish

For this recipe I used fresh caught rainbow trout Jan 2008!Kids at most of these as well.
4 fresh flounder fillets July 2008...
To start I cleaned the fish by simple removing the insides and cutting off the heads. I rinsed them well in fresh clean cold water. Once the fish were nice an clean I put them in a bowl. I had 5 10" trout some a little bigger some a little smaller. I made a marinade to soak them in.

I placed all of the following ingredients in the bowl with the fish(note for larger or more fish double or triple the marinade.
1 tbsp Lemon Juice
1/4 cup Soy Sauce
2 tbsp Worcestershire Sauce
Ay! Chihuahua Fish Seasoning (called "Seasoning for butter")
And enough water to cover the fish(2-3 cups)
I covered the bowl and let them soak for a couple of hours in the refrigerator. It is very important to keep the fish cool until you are ready to cook them.
I then prepared the grill by placing foil over the racks and poking a bunch of holes in it. I also lightly oil the foil to help keep the fish from sticking to it. Then I turn it on to about Low to medium heat and let it warm up.
I finished preparing the fish while the grill was warming up. I drained the marinade off and Sprinkled seasoning liberally on the outside and inside of each fish.

Next I placed them on the grill. I have always for it difficult to judge the time to properly cook fish on the grill. I just keep a close eye on them and when the skin pulls away easy and the meat flakes easy with a fork it is time to turn them. Then when the other side is the same they are done! Some of the larger ones will take longer than the smaller ones you just have to use your best judgment you do not want to overcook them.

Enjoy!

Ay! Chihuahua Finishing Glaze for Grilled Salmon

1/4 Cup Ay! Chihuahua Smokey Pecan Barbecue Sauce
1/8 Cup butter
1 to 2 lbs grilled salmon
2 T. Olive Oil

Combine all ingredients in a small saucepan. Cook until butter is melted. Using a basting brush glaze salmon with the sauce.

I like to smoke my fish to add a little more flavor to them. You can use the recipe above but instead of grilling you can smoke them. One easy way to accomplish this it to add a few wood chips to your grill. The main thing is not to use too much smoke or too strong of wood. Always use hardwood oak, hickory, pecan, maple, apple, cherry, Alder or any other aged dry hardwood. Never use green fresh wood or any evergreen like pine and absolutely never use Cedar(the smoke is toxic). Note that alder and the fruit woods(like apple or cherry)are milder and they are the best for smoking fish.
For gas grill users
Some gas grills have a wood box to accomplish this.
For those that don't you can get a some wood chips of your choice I prefer apple wood or very small amounts of pecan wood and soak them in water and double wrap them in foil poke some holes in the top of the package to let the smoke out and place as close to the flames as possible.(use care not to get burned)
For charcoal grill users add a few soaked chips or chunks of wood on top of the coals. This works well for all grilling to get a little extra flavor.
And for those of you that are fortunate enough to have a smoker follow the guidelines provided by the manufacturer of the smoker for smoking fish. This can very widely. I personally use a cookshack electric smoker but I usually use the grill for fish.