by Graham Russell
Aloha! Surf into spring with this sweet & savory steelhead trout dish that's sure to score a Perfect 10 with your family and friends. The unique flavor and crunch of the Aloha pepper, the savory trout, and sweet mango make every bite one to remember.
Fire & Flavor Hardwood Lump Charcoal is an absolute must for this dish! The clean and pure aromas from the olive wood allows the fish’s flavor to shine, as well as complements the Fire & Flavor Salmon Rub used for seasoning. Hardwood Lump Charcoal is perfect for smoking or direct grilling, as it burns hot, long, and amazingly clean. A few handfuls are all that’s needed to create grilled culinary magic.
Prep Time: 20 minutes
Cook Time: 25-35 Minutes
- 2 Pounds steelhead trout filets with skin (Salmon is a great substitute)
- Fire & Flavor Salmon Rub
- 1 Tablespoon butter
- 3-4 Tablespoons honey
- 2-3 Fire & Flavor Grilling Planks (Soaked in water for one hour minimum)
- Fire & Flavor Hardwood Lump Charcoal
- 1 Bundle of asparagus
- 2 Teaspoons lemon juice
- Salt & Pepper to taste
Aloha Mango Salsa
- 1 Large mango diced
- ½ of an Aloha pepper diced
- ¼ of a jalapeno diced
- ¼ Cup red onion diced
- 1/3 Cup of cilantro chopped
- Juice of half a lime
- 1 Teaspoon salt (more to taste)
The star of this show is, of course, our fish. I strongly recommend buying wild-caught steelhead trout (or salmon). The flavor is far superior to any fish that is farm raised. The extra few bucks are worth it, I promise!
Prepare your Fire & Flavor Hardwood Lump Charcoal. You'll quickly see why only a few handfuls will do. This charcoal's size ensures long and hot burning, using only a fraction of what you would need with regular briquettes. I recommend using two Fire & Flavor Biomass Fire Starters to get your coals going.
The salsa can be made in advance. Add all the diced ingredients and mix. Add more salt & lime juice to taste. Place in the refrigerator to chill. It’s nice to give it a few hours to rest and let the flavors mingle.
Wash the fish under running cold water and pat dry. The seasoning will adhere to the fish better with less surface moisture. Give the fish a nice coating of Fire & Flavor Salmon Rub. Place on the grilling boards skin side down and set aside for 10-15 minutes.
Prepare your smoker. We are aiming for a temperature of 300-350 degrees. Adding Fire & Flavor Pecan Wood Chips adds another depth of flavor, though they're not strictly necessary. The Hardwood Lump Charcoal's minimal smoke allows for the wood chip flavor to shine. Place your salmon in the smoker for 15-20 minutes.
Mix asparagus, olive oil, lemon juice, salt & pepper. Set aside. Melt 1 tablespoon of butter and mix with the honey. After 20 minutes pour the honey butter over the salmon and gently brush it all over. Place the asparagus directly over charcoal/on your smoker.
After 5 minutes repeat the glazing process and check asparagus. Cook for another 5 minutes or until desired temp is reached. The fish is done when it can be flaked with a fork, and the skin easily is removed.
Place fish on plate and cover with a generous serving of salsa. Serve with grilled asparagus and a good loaf of crunchy French bread or a nice warm tortilla. Enjoy!