Barbecued Lake Whitefish
With great BBQ evenings in the forcast and some whitefish being caught out of Flathead here is a great recipe to give a try.
What You Need:
Two whole whitefish, scaled and cleaned. You can leave the head and tail on if you like a beautiful presentation.
Fresh basil leaves. About one packet will do both fish.
Crushed red pepper
Two cloves garlic, finely minced
What you do:
Prepare your barbecue grill by cleaning the grates and spray with a vegetable oil or simply put a double layer of tin foil over the hot coals. Rub your whitefish with olive oil inside and out. Fill the cavity with fresh basil and rub down with the minced garlic. Lightly sprinkle the crushed red pepper on the inside and outside of the fish as it cooks. Cover with the grill lid and cook for 10 to 15 minutes. Skin will peel off and flesh will flake when done. Remove from the grill and garnish with quartered lemon slices, fresh melons and cucumbers. You may want to mix a bit of olive oil, dry basil and Parmesan cheese to dip your fish. Quarter cup olive oil, one tablespoon dry basil and one tablespoon grated Parmesan, blended together well. This will work nicely for dipping.