Recipes - Captain Ron’s Charcoal Broiled Fish

  • Fillets of Trout (or Salmon)
  • Basting Sauce
  • 1. 1/4 lb melted butter
  • 2. 1/8 cup of lemon juice
  • 3. 8 T Worcestershire sauce
  • 4. 2T Soy sauce
  • 5. 4-8T brown sugar
  • 6. Teriyaki sauce from the marinade
  1. Lay fillets on a hot grill (skin side down). After 2 to 4 min. turn fillets over and peel off and discard the skin.
  2. Baste constantly to keep the fish from drying.
  3. When you suspect the fillets are 1/2 done, cut the fillet in half and check (meat will flake easily). If half done turn the fillet and cook and baste the same length of time on the other side.

Optional:

Fillets may be marinated before cooking by placing fillets skin down in a flat pan and sprinkle with Teriyaki sauce liberally. Let stand for 1 hour. Use the Teriyaki sauce in the basting sauce.

Note:

Capt. Kevin uses honey in place of the brown sugar and Teriyaki sauce that has pineapple in it.