Monday, January 21, 2008

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.

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


  • 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.

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