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Fish Fillets in a Maple and Dill Brine

This brine works well on fillets of tuna, salmon, orange roughy and trout. Brining fish is faster than meats. You need real maple syrup for best results.

Ingredients:
1 qt water
2 TBS kosher salt
2 TBS maple syrup
1 TBS brown sugar
1 bunch fresh dill, coarsely chopped (about 1/ 2 cup)
3 cloves garlic, smashed
¼ tsp freshly ground black pepper
2 LBs fish fillets, center cuts if possible

Directions:

• Combine the water, salt, maple syrup and brown sugar in a large non reactive (glass) container.
• Stir to dissolve the salt.
• Add dill, garlic, and pepper.
• Submerge the fish skin side up in the brine.
• Cover the container and refrigerate for 8 to 10 hours.
• To cook, remove the fish from the brine and pat dry. Brush or spray with oil. To grill, put on a sheet of foil directly on the grill rack over medium heat (350-400 degrees) for about 10 minutes per inch of thickness.