Santa Cruz Steelhead
6 steelhead (or salmon) steaks
2 c. unfiltered apple juice
1 large white onion, sliced
2 c. peeled and sliced Granny Smith apples
6 garlic cloves, smooshed
2 tbsp. soy sauce
3 sprigs fresh sage
¼ c. olive oil
Salt and pepper to taste
Soaked rosemary branches
Place the fish steaks in a large shallow baking dish. Top with the sliced onion, apple, garlic and sage. Sprinkle the soy sauce all over it, then pour the apple juice all over it. Cover and marinate overnight or at least 6 hours. Soak your rosemary branches in water: this will make them smoke and flavor your fish.
Prepare your fire and let it get down to a bed of coals. Put the rosemary branches on the coals.
Remove the fish from the marinade and blot dry. Place the fish in a wire fish grill (you’ll be sorry if you don’t – the fire might get more fish than you do!).
Grill the fish, basting often with olive oil, for about 10 minutes per inch of thickness, or until it’s flaky.
While the fish is grilling, sauté the onions and apples from the marine, minus the sage leaves, in a little bit of olive oil. It’s done when the onion is opaque. Spoon over the fish before serving. Another option is to bring the marinade sauce to a boil and put the sautéed onions and apples back into it before serving.
Way back when, President Jimmy Carter wrote a book about fishing, called “An Outdoor Journal.” He talked about bass fishing and fly fishing, and when you read it you can almost hear that Southern drawl. This is one of his recipes, and like many Southern recipes, it calls for frying the fish. Naturally, he uses peanut oil. You can use what you prefer.
Jimmy Carter’s Fried Fish
1 or 2 bass filets (or other mild white fish)
1 c. A-1 or Heinz 57 sauce (hey, I never said Jimmy was a gourmet!)
2 c. pancake mix (see above)
Tabasco to taste
Peanut oil for deep frying
Cut the fish into finger-sized pieces. Add the Tabasco to the A-1 and marinate the filets in the sauce for several hours.