It’s been awhile, but here is a recent foray into backyard cooking with some great salmon and catfish!
Seasoning this was very simple. Kosher Sea Salt for the salmon with fresh ground pepper to taste. A sprinkle of your favorite olive oil over the salmon and it’s ready for the grill.
I seasoned the catfish with all natural rubs from Nantucket Off-Shore. Just shake the catfish gently in a bag with your seasoning mixture.
/a>/a>>Link To Nantucket Offshore Rubs
I mixed about 3/1 of the Smoke Barbecue/Spicy Jerk Rub. The Jerk rub can get pretty spicy…so test this before using.
I use lump wood coal…but whether you use propane, natural gas, or charcoal…get your grill up to about 400 degrees, start the salmon skin side up. After 7-8 minutes, turn each piece of fish. Cook until done to your desired degree.
My new Father’s Day umbrella from my girls! The patio and landscaping was my handiwork…runs in the genes, I think!
A bottle of your favorite cold white and/or your favorite beer…and you are set for a great fish barbecue. I served this with some rice, seasoned with a spanish sofrito (available in jarred form from most supermarkets) and some chicken broth, and a fresh green salad with oil and vinegar.
Enjoy the summer.