It’s been awhile, but here is a recent foray into backyard cooking with some great salmon and catfish!
Fresh salmon and catfish…Fresh Market, Latham, NY
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.
Seasoned fish ready for the grill!
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.
Barbecue salmon and catfish…doesn’t get much better!
Patio and umbrella for your barbecue!
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.
Regards,