Wimpy of Everett, Washington
Full chum fillets-brighter the better
rosemary-fresh is better
two strips of bacon
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soya sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder
Preparation: Rinse the fillets, then pat dry with a towel. With a sharp
knife, cut thru the flesh creating serving size portions.
Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper
if you are like me...to taste otherwise. Evenly top fillet
with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle
fillet with cinnamon....lightly, but evenly. Top with rosemary,
Place a pat of butter on each serving portion.
Cooking: Lay the fillet skin side down onto the heated grill. NO
MORE THAN MEDIUM HEAT. Lay the bacon onto the grill...not
the fillet. Allow the bacon to sizzle, cook, and smoke...It
will add great flavors. Fillets are done when the flesh flakes
with a fork. Do not over cook.
serving: Try to remove the rosemary. The flavor will remain.
fillet from skillet with a spatula...get under flesh at serving
portion cuts you made. The skin will remain on serving platter.
Serve it now!