Kokanee, the land locked cousin of Sockeye Salmon, is one of the best eating fish on the planet. Small in size but big on taste, these fish make a great dinner. Here is how I cooked mine last night
Ingredients:
Kokanee FIllets
Lime Olive Oil
Truffle Salt
Pepper
Sweet Onion
Dill
Directions:
Fillet all your Kokanee and remove the rib bones
Place fillets on an aluminum foil tray
Sprinkle with truffle salt and pepper
drip lime olive oil over the fillets
Sprinkle Dill over all the fillets
Add cut sweet onions
Place on the grill and lightly cover with an additional sheet of foil.
Cook till done and serve with wild rice and salad
Enjoy!!
Bill