Steelhead gets a lil' barbecue glaze with some zippy togarashi pickles in this lights out summer grilling crowd pleaser. 

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  1.  For the pickles, combine vinegar, water, sugar, togarashi and salt in a medium saucepan and bring to a boil over high heat. Remove from heat and let cool. Add cucumber slices and stir. Refrigerate for at least 1 hour and up to 5 days. 
  2. Rub Steelhead with olive oil, season with a pinch of togarashi and salt. Over a high heat grill (skin side down if skin on) for 2-3 mins, flip and brush on barbecue sauce, cover and grill for another 2 minutes.   The steelhead should be just warmed in the middle, don't overcook!  Brush on a touch more barbecue sauce for a bright orange color. 
  3.  Place steelhead in the center of a lettuce leaf, top with pickles, a dusting of togarashi and serve with extra barbecue sauce and cold beer!

    Pro Tip: Make sure the bibb lettuce is nice and cold and fresh for a good crunch!


    Steelhead Trout Lettuce Wraps

    Steelhead Trout Lettuce Wraps

    Steelhead Trout Lettuce Wraps

    Steelhead Trout Lettuce Wraps

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