Canadian Princess Resort - June 10, 2013
What a great weekend out on the water! Three generations of fishermen were aboard the Barkley Princess with Skipper Keith on Saturday when Cliff Mountstephan landed the Catch of the Day with a 14lbs-09oz Chinook salmon. Cliff was visiting the Canadian Princess Resort with his two sons Marvin and Barry, and with his grandson Dustin. It was their first time in Ucluelet.
“I haven’t done a lot of fishing before and this was my first salmon ever!” Cliff said. “That is because it is also my first time ever salmon fishing!”
The sun came out for us on Sunday and the bite was on, especially for Daryl Lucier who landed the Catch of the Day for both halibut and salmon. The salmon weighed 14lbs even. The most impressive catch this weekend was his massive halibut, weighing in at 33lbs-02oz.
“The most memorable thing about this trip so far was catching the big one,” said Daryl, referring to his enormous halibut.
Congratulations to these anglers for landing the Catch of the Day!
With summer just getting underway there will be lots of opportunities to fire up the grill and create some delicious fish dinners on the barbeque. I have shared one of my favourite halibut recipes below.
Barbeque Halibut Steaks
This quick and easy barbequed halibut recipe will be the highlight of your backyard barbeque. This recipe is for 4 servings.
2 ½ tablespoons of butter
2 ½ tablespoons of brown sugar (I’ve also used pure Canadian maple syrup instead of sugar)
2-3 cloves of garlic, chopped finely
1 tablespoon of lemon juice
2-3 teaspoons of soy sauce (I use a low sodium soy sauce)
¾ teaspoon of ground black pepper (or to taste)
4 halibut steaks (you can also use fillets, just watch your cooking time)
Preheat the grill for medium-high heat.
Place butter, brown sugar, garlic, lemon juice, soy sauce and pepper in a small saucepan. Warm over a medium heat, stirring occasionally until the sugar is completely dissolved.
Lightly oil grill. *Brush your halibut in the sauce and place on the grill. Cook for 5 minutes per side, depending on thickness, or until fish can be easily flaked with a fork, continuing to baste with the sauce until complete.
*I have also pre-made the sauce and put the halibut steaks with the sauce in a ziplock bag, letting it marinate for 2-3 hours. This was delicious but depending on how much time you have basting the fish while cooking is still tasty. Instead of oiling the grill, I have barbequed the fish on top of a sheet of aluminum foil. You still get the same barbequed taste, but with a little less mess if you can’t get your heat just right.