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Spokane, WA 99208

Cedar Smoked Lemon Butter Cod Filet

Ingredients:

 

½ cup butter, melted

1 lemon, juiced

1 tsp salt

1 tsp black pepper

½ tsp dried parsley

3 cloves minced garlic

6 (4 ounce) cod fillets approx. 2” wide by 6.5” long

2T lemon pepper

6 Kelly Craig Smoked Cedar Wraps

1 meat thermometer

 

Preparation:

Mist spray with water each side of each wrap once then set aside.  Place string in bowl of water.

Preheat grill to 400 degrees

Melt butter in saucepan over medium heat.  Pour in salt, pepper, parsley and garlic.  Bring to boil.  Then stir for about 10 minutes till thickened.  Lay one fillet on each wrap with the grain and brush fillets with butter mixture and sprinkle with lemon pepper then wrap around fillet completely and tie with wet string.  Place on grill just outside direct heat and close lid and cook for about 15 minutes till reach 145 degrees internal.  Serve in wrap on plate with remaining butter mixture.

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Smoked Cedar Wrap Tomato Soy Salmon

Ingredients:

4 (1/4 lb.) cod fillets approx. 2” wide x 6.5” long

½ c melted butter

¼ c marinade*

1 t sea salt

1 t black pepper

1 t cayenne pepper

1 lemon quartered

2 small tomatoes thinly sliced

4 Kelly Craig Mesquite Smoked Cedar Wrap

1 meat thermometer

 

*Marinade

¼ cup soy sauce

3 T honey

3 T wine vinegar

¾ c vegetable oil

1 t grated ginger

1 T minced garlic

Mix together thoroughly and set aside…

Preparation:

 

Mist spray with water each side of each wrap once then set aside.  Place string in bowl of water.

Preheat BBQ to 400 degrees

 

Place fillets on wraps with the grain.  Mix marinade with melted butter, salt and pepper, and cayenne and brush on each fillet then squeeze lemon on each.  Place two slices on each then fold wrap around and tie with wet string.  Set on grill just outside over direct heat, close lid and cook for approx.  20 minutes till fish reaches 145 degrees.   Remove from grill and serve in wrap on plate.

 

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Smoked Cedar Wrap Lemon Dill Tilapia

 

Ingredients:

 

4 (5 oz.) fresh tilapia fillets

1 t salt

½ t black pepper

2 lemons sliced

¼ c shredded carrots

2 T fresh dill

2 T fresh parsley

2 T butter

4 Kelly Craig Cherry Smoked Cedar Wraps

1 meat thermometer

 

Preparation:

 

Mist spray with water each side of each wrap once then set aside.  Place string in bowl of water.

Preheat BBQ to 400 degrees

 

Place 2 lemon slices on each wrap with the grain.  Top each with a tilapia fillet.  Sprinkle each with shredded carrots, dill and parsley then top each with ½ T of butter.  Fold wrap over food and tie with wet string.  Place on BBQ just outside direct heat, close lid and bake for approx. 15-20 minutes till fish is 145 degrees internal.  Remove from grill and serve on plate immediately.

 

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Smoked Cedar Wrap Fish with Tomatoes

 

Ingredients:

 

1 (8 oz.) package julienne cut green beans

1 red bell pepper thinly sliced

½ small red onion thinly sliced

2 large tomatoes chopped

2T drained capers

1/3 c green olives chopped

4 (4 oz.) tilapia, cod, halibut…

1 t salt

½ t black pepper

2 T olive oil

1 lemon quartered

¼ c fresh basil

4 Kelly Craig Mesquite Smoked Cedar Wraps

1 meat thermometer

 

Preparation:

 

Mist spray with water each side of each wrap once then set aside.  Place string in bowl of water.

Preheat BBQ to 400 degrees

 

Divide first 6 ingredients among the 4 wraps in center of wrap with grain.  Top with 1 fillet each then drizzle with olive oil and sprinkle with salt and pepper.  Then squeeze lemon over each using two lemon quarters, then slice other two quarters in half and place one slice on each fillet the wrap and tie with wet string.  Place on grill just outside direct heat, close lid and cook for approx. 15 minutes till reach 145 degrees internal.  Remove and serve immediately on plate with fresh basil in bowl to sprinkle on top.

 

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trout cooked on a plank
Halibut at it' best