You just finished an awesome day of Kokanee fishing and you can’t wait to get those tasty fillets on the BBQ! One easy and fast recipe to bring Kokanee from the grill to plate is by BBQ’ing the fillets with Kikkoman Teriyaki Sauce. The preparation and grilling is simple, here is what you’ll need:
- 4 Fillets of Kokanee
- Garlic Powder
- Kikkoman Teriyaki Sauce
- Salt & Pepper
- 2 Tablespoons of Brown Sugar
Take the Kokanee fillet’s and pat dry ensuring that all the moisture is gone. Sprinkle garlic powder and brown sugar onto the fillets. Brush on the Kikkoman Teriyaki Sauce so that the fillets are generously coated. Put into fridge for 20 minutes.
Heat BBQ to 400F. Take the fillets out of the fridge and place onto tinfoil. Place the Kokanee fillets onto the grill and cook for approx 6-7 minutes or until the fish is fork tender. DON’T OVER COOK!
Remove the fillets from the BBQ, sprinkle lightly with salt and pepper and allow to rest for 5 minutes.
Serve the Kokanee with a fresh spring kale salad. Great wine pairing is a Quails Gate Pinot Noir from the Okanagan Valley; it’s smooth ripe-cherry scented notes and supple mouthfeel mid palate pairs excellent with grilled Kokanee! Enjoy!