Recipes — fish

Matt Curmi

Hot Smoked Lake Trout

Hot Smoked Lake Trout

This recipe will work for any number of freshly caught smaller lake fish. The smoked fish can be then used in multiple recipes or just eaten as is.Total smoke time: 4 - 6 hours Tip – The general rule for creating your brine is... ¼ Cup salt and 2 Tbsp sugar to 1 Quart of water. Ingredients Cherry and Apple Smoking Chips Any number of fresh lake trout Kosher Salt Brown Sugar Method Gut, rinse, and remove any scales from your fish. Be sure to remove the blood line that runs along the spine. The fish smokes best when it is brined....

Read more →


Matt Curmi

Cherry Planked Honey Butter Lobster Tail

Cherry Planked Honey Butter Lobster Tail

Serves – 2 Total Time – 20 minutes Ingredients Cherry Grilling Planks 4 Tbsp Unsalted Butter, softened 1 Tbsp Honey 2 uncooked Lobster Tails 1 Tbsp Szechuan Peppercorns, ground ½ Tbsp Kosher Salt 1 Tbsp Garlic, minced ½ Tbsp flat leaf Parsley, chopped Method Preheat a grill or oven to 425°F and soak the planks in hot water for at least 15 minutes. Prepare the honey butter - mix the butter and honey together until well incorporated, set aside. Butterfly the lobster. Using a pair of kitchen shears, cut in the middle of the shell from end to end, leave...

Read more →


Matt Curmi

Cedar Planked Rockfish with Bacon, Lemon, Capers and Parsley

Cedar Planked Rockfish with Bacon, Lemon, Capers and Parsley

Serves – 2                Total time – 45 Minutes These rockfish filets are the perfect candidate for plank grilling – since they don’t need to be flipped over they’re much more likely to stay intact. Tip – Thin cut bacon works best for this dish. Bacon can be salty, so go easy on the additional salt! Ingredients Cedar Grilling Plank 4 - 5-7 oz. Rockfish Fillets 2 Tbsp. Capers 2 Tbsp. Butter 2 Tbsp. Parsley, chopped 4 slices Bacon Coarse Salt and Black Pepper 4 slices Lemon Method Preheat the grill or oven to...

Read more →


Matt Curmi

Grilled Largemouth Bass with Baguette, Butter and Lemon

Grilled Largemouth Bass with Baguette, Butter and Lemon

This recipe contains very few ingredients, making it easy to follow while out camping or hanging out by the lake. *Tip – For less mess, place the fish underwater while removing the scales. Serves - 4                                   Total time – 25 minutes Ingredients        1 Cup NW Blend smoking chips 2 Largemouth Bass 1 Baguette 1 Lemon Salt and Pepper   Method Light a charcoal grill and let the flames die down, when the red coals have developed place the lid on the grill. Make an...

Read more →