Coyote Outdoor Living

Tag: fish

  • Simple, Healthy, Fast

    Simple, Healthy, Fast

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    It’s easy to keep your new year’s resolutions when you have a grill. It makes it simple to make quick and healthy meals that you will enjoy!

    Here’s a simple recipe for grilled salmon using only 7 ingredients.

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  • Jonathan Collins Cooks Up Grilled Whole Bass with Chimichurri

    Jonathan Collins Cooks Up Grilled Whole Bass with Chimichurri

    [fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_text]Season 2, Episode 4 of The Outdoors Chef features Jonathan Collins preparing fresh caught sea bass on the Coyote Grill.[/fusion_text][fusion_youtube id=”Q0zE1wcsJGM” alignment=”” width=”” height=”” autoplay=”false” api_params=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” css_id=”” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

  • Big Sky Country Grilled Trout

    Big Sky Country Grilled Trout

    For the Montana edition of 50 States/ 50 Grill Recipes/ 50 Beers, we’ve got a recipe for grilled trout that will bring a little of the Big Sky Country to your Coyote Outdoor kitchen-

    Seasoned fly fisherman know that some of the best trout fly fishing rivers on earth are within the borders of Montana, the 41st state in the Union.

    Whether your trout comes from a recent fishing trip or the market, here’s a recipe for grilled trout that you can knock out in 35 minutes in the backyard, and best of all, you can drink what’s leftover of one of the ingredients, the Missoula, Montana-brewed Moose Drool Brown Ale.

    Grilled Trout Moose Drool

    Pull together:

    • 2 trout, cleaned and head removed
    • 3 tablespoons cold butter, thinly sliced
    • 6 sprigs fresh rosemary
    • ½ teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh parsley
    • salt and pepper to taste
    • 2 cloves garlic, minced
    • 2 tablespoons Moose Drool brown ale (or any dark beer on hand)
    The full recipe text is here and directions are below:

    Directions

    1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 1 tablespoon of beer, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
    2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
  • Washington: Grilled Pacific Halibut with Raspberries

    Washington: Grilled Pacific Halibut with Raspberries

    To represent the 42nd state to join the Union, Washington, we’ve pulled together a recipe for grilled halibut with a side of fresh raspberries.

    Halibut

    The Pacific halibut is found in the waters of the North Pacific Ocean, and commercial halibut fishing actually began off the coast of Washington in 1888.

    On top of that, 90% of red raspberry production in the U.S. came from Washington state, so our 50 States/50 Grill Recipes/50 Beers feature this week brings together halibut and raspberries in a quick and healthy dish you can have ready in 25 minutes on any weeknight on your Coyote Outdoor kitchen.

    For this grilled halibut recipe, pull together:

    • 2 tablespoons butter
    • 2 tablespoons brown sugar
    • 2 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 2 teaspoons soy sauce
    • ½ teaspoon ground black pepper
    • 1 (1 pound) halibut steak

    And as for the raspberry finish, just add a few fresh raspberries to the top of the grilled halibut upon serving, for a sweet and tart pairing.

    Finally, don’t forget a Redhook Pilsner (brewed in Woodlinville, Washington) for a refreshing contrast to the sweetness of the brown sugar and berries.

    Cheers and happy grilling!