Ingredients

• 1 salmon, filleted
• 2 cups pecans
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh thyme
• 2 tablespoons unsalted butter

Directions

Heat oven to 350° degrees. Place pecans on a cookie sheet and roast for 10 minutes, turning the nuts a few times to ensure even cooking. Remove from oven and let cool. When the pecans have cooled, place in a bag and gently pound with a rolling pin until chopped. Add thyme and parmesan cheese to bag and mix together. Pour pecan mix onto a plate. Take the fish fillet and firmly press flesh into the pecan mix to coat.  Set aside when done.

Heat a skillet over medium heat and melt butter. Place fish flesh side down and cook until browned. Remove and set fish on a baking sheet skin side down. Continue cooking fish in batches until done. Loosely cover salmon with foil and bake at 425° degrees for 15 minutes. Serve pecan and thyme crusted salmon with a side of quinoa salad or cooked rice.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good

When you’re ready to smoke, try using lighter or fruitier flavors of chips or pellets like alder, cherry or apple.

Smoked Trout Ingredients

• 8-10 Trout
• 8 cups warm water
• 2 cups dark brown sugar
• 1 cup peach brandy
• 2/3 cup kosher salt
• Freshly cracked black pepper
• 1 cup Mr. Yoshidas Sweet and Savory Marinade (or Teriyaki sauce)

Directions

1. Carefully fillet the fish and then cut each filet in half.
2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.
6. Preheat a smoker to 150℉. Set the fish on the racks and smoke for 2 hours.  Increase the temperature to 160℉ for 2 hours. Baste the trout with Mr. Yoshidas Marinade and finish smoking the trout at 170℉ for 1 to 2 hours or until the internal temperature reaches 130/140℉.
7. Remove the fish from smoker and let sit for 1 hour to cool.
8. Serve the flaky smoked trout on crackers with cream cheese and finely diced red onion.

I spent a few hours picking the crab out of the shell just so I could share this recipe. If you don’t have fresh crab, the store bought lump crab works just as good.

This recipe made just barely enough to feed six of us for our Wednesday night dinner with the family. I know that there were a few of us wishing we could have had just one more. Hahahaha.

These tuna steaks were sushi grade so I felt comfortable leaving them pretty rare. If you prefer more medium doneness, then cook for an additional minute or two on each side. I served these cilantro lime seared Ahi tuna steaks with a side of sour cream sauce and fresh arugula. It was so delicious that I devoured everything before it even got to the plate! ~Enjoy.

Ingredients

• 2 Ahi Tuna Steaks (Sushi Grade)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Juice from 2 limes
• 1 clove garlic, thinly sliced
• 1/2 cup cilantro, chopped
• 1 tablespoon olive oil

Sour Cream Sauce

• 1 cup fat free sour cream
• 1 teaspoon rice wine vinegar
• 1/4 cup cilantro, chopped
• Juice from 1 lime
• 1 small jalapeno, chopped (optional)

Directions

Mix together cumin, garlic powder, paprika and some pepper. Then brush the steaks with olive oil and add the dry rub seasoning to both sides, place the steaks in a bowl and squeeze the juice of two limes, add chopped cilantro and slivered garlic. Cover the tuna with plastic wrap and refrigerate for 1 hour.

Heat a cast iron skillet over medium-high heat and add oil. When the skillet is hot, add the tuna steaks and sear for 3-4 minutes. Turn gently with a spatula and cook on the other side for 3-4 minutes. Remove from heat and let rest for 5 minutes. Slice 1/4 inch thick slices and enjoy with sour cream sauce and fresh arugula.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

I have found that brining the fish with salt, brown sugar and peach brandy – gives the fish subtle hints of sweetness.  I also baste the trout with Mr. Yoshidas Sweet and Savory Marinade to add another layer of sweet to each and every bite of the fish. If you can’t find the marinade, no problem. Teriyaki glazes will work just as good.

When you’re ready to smoke, use a light or fruity flavored wood chip or pellet like alder, cherry or apple.

Smoked Rainbow Trout

• 8-10 Trout
• 8 cups warm water
• 2 cups dark brown sugar
• 1 cup peach brandy
• 2/3 cup kosher salt
• Freshly cracked black pepper
• 1 cup Mr. Yoshidas Sweet and Savory Marinade
• Alder, apple or cherry wood

Directions

1. Carefully fillet the fish and then cut each filet in half.
2. In a large nonmetallic bowl, combine the warm water, brown sugar, peach brandy and kosher salt. Stir to dissolve.
3. Place the fish in a shallow glass or plastic container – skin side up. Pour the brine over the fish, cover and refrigerate for 8-10 hours.
4. Remove from the refrigerator and wash the fillets under cold water. Set the fish skin side down on a wire rack and pat dry. Let them sit for 2 hours in a cool place.
5. Baste the fish with Mr. Yoshidas Sweet and Savory Marinade. Generously season with freshly cracked black pepper.
6. Preheat a smoker to 150℉. Set the fish on the racks and smoke for 2 hours.  Increase the temperature to 160℉ for 2 hours. Baste the trout with Mr. Yoshidas Marinade and finish smoking the trout at 170℉ for 1 to 2 hours or until the internal temperature reaches 130/140℉.
7. Remove the fish from smoker and let sit for 1 hour to cool.
8. Serve the flaky smoked trout on crackers with cream cheese and finely diced red onion.

This rainbow trout brine and smoking recipe adds a mild sweet flavor and flakey-firm texture to your fish.

Up to 5 Rainbow Trout.
Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

BRINE INGREDIENTS:

• 4 cups water
• 1/3 cup kosher salt
• 1 cup light brown sugar
• 3/4 cup peach brandy

OTHER INGREDIENTS:

• Mr. Yoshidas Original Gourmet Sweet and Savory Marinade (or other Teriyaki Sauce)
• Ground black pepper

DIRECTIONS:

1. Fillet trout and cut into 4-6 inch wide steaks. Brine skin side up in a plastic or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
2. Wash trout under cold water, pat dry with a paper towel and set on wire rack in a cool place. Let sit for 2 hours.
3. Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
4. I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase temperature to 160 for 2 hours. Finish trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
5. Remove trout from smoker and let sit for 1 hour before vacuum-sealing.

2 Steelhead Trout

Note: If you have more trout double the brine recipe so that there is enough to cover the fish.

BRINE INGREDIENTS:

• 4 Cups Water
• 1/3 Cup Kosher Salt
• 1 Cup Brown Sugar
• 3/4 Cup Peach Schnapps

OTHER INGREDIENTS:

• Mr. Yoshidas Original Gourmet Sweet and Savory Marinade
• Ground Black Pepper

DIRECTIONS:

1. Cut trout into 2 inch wide pieces and brine skin side up for 10-12 hours. Be sure to use a plastic or glass dish.
2. Wash fish off, pat dry with a towel and place on wire rack in a cool place. Let sit for 2 hours.
3. Brush fish with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper.
4. I used a Bradley Digital Smoker and Alder Wood and began smoking the fish at 150 degrees for 2 hours.  Basting every hour with Mr. Yoshidas Marinade.  Increase to 160 for 2 hours. Finish at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
5. Remove from smoker and let sit for 1 hour before vacuum-sealing.

SPICY SOUTHWEST DRY RUB INGREDIENTS

• 2  tablespoons cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 garlic cloves chopped
• ¼ cup melted butter

LEMON & HERB DRY RUB INGREDIENTS

• 2 tablespoons Old Bay Lemon & Herb
• 1 teaspoon garlic powder
• ¼ cup melted butter

DIRECTIONS

1. Wash trout filets and dry with paper towel.
2. Place one trout filet on two pieces of tinfoil. Rub fish with dry seasoning and then top with melted butter. Place third piece of tinfoil on top of trout being sure to seal up all four edges. Do the same thing with remaining filets.
3. Turn barbeque to high. Place foil packets on heat and let cook for 5 minutes. Turn packets and cook for additional five minutes. Turn heat to low and cut a hole in top of foil to let steam out. Cook for 3 more minutes.
4. Remove trout from barbeque and enjoy with your favorite fish taco toppings.
5. We topped our trout tacos with avocado, cabbage, kale, green onions, tomatoes, sour cream and our favorite sauce for fish tacos, Louisiana Crystal Hot Sauce.