Recommended species for this recipe: Salmon or trout
1 cup maple syrup
1/4 cup soy sauce
1 teaspoon lemon juice
2 tablespoons coarse ground black pepper
4 – 4 oz salmon fillets or 2-10″ trout fillets,
scaled and rinsed
Mix together first three ingredients to create a marinade. Place fillets flesh side down in 9×9 baking dish. Pour marinade over fillets, making sure all sides are coated. Marinate overnight for best results or for at least 4 hours. Preheat a grill.
Remove fish from marinade, pat dry. Sprinkle or grind black pepper onto the flesh side of the fillets to your preferred density.
Coat a fish basket with oil to prevent fish from sticking. Place fillets securely in the basket and grill 2-3 minutes on each side over very hot grill (no more than 5 minutes per
inch of thickness).
Recommended side dishes:
Grilled zucchini or eggplant and couscous or jazzed up rice (i.e. rice with onion, peppers, mushrooms or other savory bits).