Grilled Steelhead With Thai Chili Sauce

½ cup fish sauce (you may substitute soy sauce)

¼ cup water

¼ cup brown sugar

¼ cup fresh lime juice

3 slices fresh ginger

1 tbsp. minced garlic

6  green onions finely chopped

1-2 tsps. crushed red pepper flakes

4 steelhead fillets

2 tbsps. peanut oil


Combine the fish or soy sauce, ¼ cup water, brown sugar, lime juice, ginger, garlic, green onions, and crushed red pepper. Bring to a boil in a saucepan over medium heat. Reduce heat and simmer, stirring constantly until the sugar is dissolved and the sauce is slightly thickened. Remove from the heat and bring to room temperature.

About 30 minutes prior to cooking, arrange the salmon fillets in a shallow dish. Brush with the sauce, turning to coat evenly. Prepare the outdoor grill or preheat broiler. When the grill is very hot, remove salmon from the sauce and brush off any excess. Lightly brush both the grill and the fillets with the peanut oil; set the fillets on the grill and cook, 3 to 5 minutes depending on the thickness. Carefully turn the fillets, and cook until just done 3 to 5 minutes more.

Fish cooks very fast on the grill and overcooking will result in toughness. Ten minutes per inch is a good guideline, as it will continue to cook a bit after removal from grill.

Bring remaining Chili sauce to a boil and serve on the side. If you prefer something cooler, mix 1-cup plain yogurt, 1 tbsp. lemon juice, 2 cloves garlic, 1 tbsp. fresh dill or basil finely chopped, and ½ cucumber peeled and thinly sliced. Stir gently until combined.

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