Fresh Kokanee On The Grill
- 2-3 medium sized Kokanee Salmon (12-14 inches)
- minced garlic (optional)
- lemon pepper
- seasoning to taste (salt, fresh herbs,etc.)
- Heat grill to medium heat
Butterfly the kokanee (slice down the backbone of a cleaned fish and debone or remove bones after cooking)
Place kokanee on open tinfoil skin side down and put on grill, dot butter and shake lemon pepper on fish, and grill for @ 5 minutes or until firm.
Remove the foil from the grill and remove fillets from the foil with a spatula. Leave skin on the foil for easy cleanup.
Serve with rice, french bread and fresh vegetables and a good white wine.