Posted: Tue Dec 13, 2005 12:58 pm
I use this recipe for salmon and rainbows .
Mix 1 package of cream cheese with 1 can of shrimp and 1 can of crab meat and a couple of dashes of tabasco sauce. Filet your fish and spread mixture over one filet and place second filet on top. Lay bacon strips over top filet and layer with slices of lemon.
If cooking on a propane BBQ I wrap a board in tin foil and place the stuffed filets on the board Before putting on BBQ I place a foil pan of hickory chips (soaked in water for 1/2 hour first) directly on top of the briquettes. Cook on a low heat until filets are cooked through. Cooking time varies according to the size of the fish, for example filets from a 25 lb. salmon will cook on low for approx 2-3 hours. This allows them to get a nice smoke flavor. You can also sprinkle filets with liquid smoke if you don't want to bother with the hickory chips. The leftovers are great cold in a sandwich
Mix 1 package of cream cheese with 1 can of shrimp and 1 can of crab meat and a couple of dashes of tabasco sauce. Filet your fish and spread mixture over one filet and place second filet on top. Lay bacon strips over top filet and layer with slices of lemon.
If cooking on a propane BBQ I wrap a board in tin foil and place the stuffed filets on the board Before putting on BBQ I place a foil pan of hickory chips (soaked in water for 1/2 hour first) directly on top of the briquettes. Cook on a low heat until filets are cooked through. Cooking time varies according to the size of the fish, for example filets from a 25 lb. salmon will cook on low for approx 2-3 hours. This allows them to get a nice smoke flavor. You can also sprinkle filets with liquid smoke if you don't want to bother with the hickory chips. The leftovers are great cold in a sandwich