Brining the filets will keep them moist and flavorful.
- Drum filets
- Hi Mountain Alaskan Salmon Brine
- Hi Mountain Cajun Cowboy Seasoning
- Olive oil
Filet the drum, leaving the skin and scales on.
Prepare a packet of Hi Mountain Alaskan Salmon Brine according to the instructions and brine the filets for two hours.
Rinse the filets thoroughly to remove of the brine and preheat the grill.
While the grill is preheating, apply a light coating of olive oil to the meat side of the fish and add a liberal amount of Hi Mountain Cajun Seasoning.
Grill skin-side down until the internal temperature reaches 145 degrees
Remove from the grill and serve immediately. The skin will slide off easily with a fork.
Why Brine Fish Filets?
The reason to brine your fish is to add additional flavor and moisture to the fish filets. This will help keep the filets moist during the cooking. There is an additional benefit to brining, especially if you use with frozen filets. Some frozen fish will develop a strong fish smell after defrosting. Brining removes that fish smell.