Get your fire ready with a good bed of coals (you don’t want big flames to reach the fish). Mix a pinch of salt, pepper, and burnt pine together. Sprinkle over your fish. Place all other ingredients in a cast iron pan. Place the fish skin-side down on a grill over fire. Place cast-iron pan on the grill. Once the butter has melted and starts to bubble, brush the fish with the glaze. As the glaze cooks down, the flavour complexity will change and add layers of taste to the fish. The fish is done when it starts to flake or you can lift off the skin.

Remove the fish and pan from fire. Plate the fish then drizzle with glaze. It pairs well with wild rice.

Note. You can make this recipe in the oven or on the barbecue. Create sauce on stove. Brush fish every 5 min.

Recipe by Jenna White.