This is one of those Mise en Place meals: the brown rice was cooked, the green beans were cooked, the pineapple salsa was made....so all I had to do when a nice day presented itself was throw the steelhead on the outdoor bbq. Spiced the fish up a bit by throwing several handfuls of alder chips right on the briquettes and covering for a hybrid-grill smoke effect that I love. Didn't bother to soak the chips or anything (that would require planning), and since this was a high-heat cook where the smoke was just a flavoring agent, not the primary method of heat transfer to the food, that worked just fine.
Yum!
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