Asian Grilled Steelhead (or Salmon) Marinade
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Salt (approx. 3/4 tsp per fillet)
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Soy sauce (approx. 3/4 tbsp per fillet)
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Sesame oil (no more than 10-15 drops per fillet)
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Ginger (about a 3/4-inch piece, finely sliced; unpeeled is fine)
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Toasted sesame seeds (to taste)
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Lime (1/2 lime for squeezing)
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Cilantro (chopped)
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Step 1 (Defrost or if using fresh): Use Pacific Seafoods brand upper Columbia River raised steelhead or other good-quality, clean-tasting fish. Defrost if vacuum-frozen, as I do, making sure all is thawed through the middle. Place the vacuum pack in cold water for 30–40 minutes in a big bowl/dish, or place the fresh steelhead straight in the bowl.
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Step 2 (Salt & Soy Sauce): Put fish fillets skin side down in bottom of the large bowl and liberally sprinkle with salt (about 3/4 tsp per fillet). Liberally sprinkle with soy sauce (3/4 tbsp each).
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Step 3 (Sesame Oil): Apply a light drizzle of sesame oil down the center line of each fillet (no more than 10-15 drops per fillet).
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Step 4 (Ginger): Cut some finely sliced slices of ginger and place them in the bowl (you don't have to bother peeling the ginger and use about a 3/4 inch piece sliced this way).
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Step 5 (Sesame Seeds): Sprinkle white/toasted sesame seeds on each fillet.
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Step 6 (Cilantro): Add chopped cilantro (optional).
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Step 7 (Lime): Squeeze half a lime over both fillets (1/2 should be enough).
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Step 8 (Fillet Swirl): Hold each fillet, holding them by the sides and swish or swirl it through the soy sauce marinade side to side and up and down.
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Step 9 (Refrigeration): Flip back to flesh side down and swirl around in the marinade again to coat, and place in the fridge to marinate for at least 15 to 30 minutes.
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Step 10 (Grilling): Grill on medium-high heat first skin side down for about 3 1/2 - 4 minutes, and flip for another 2 1/2 minutes (internal temp should register 125 for well done; if you like a little bit of rare in the middle, 122 degrees).