BBQ Fish and Stuffing
Here is a recipe that was sent to me by Paul Phillips with www.fintastic.com who said that I could use it. It truly is a great tasting recipe!
This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc.
Put the following on low heat and let simmer for 30 or so minutes:
1 pound of BUTTER
2 Green Peppers diced
Work the mixture until it is fairly uniform
Thin slice 1 lemon and 1 small onion
Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, stuff the body cavity with the mix, put the rest of the lemon and onion on top the fish. Form the foil into a tray, pour on the lemon butter mix, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side ( less for smaller fish ), open topside of foil for last ten minutes to add a little smoke taste.
Wrap the smaller fish individually.
Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.