Thanks guys
The halibut tacos were really simple (my wife did all the hard work) She makes a slaw out of raw cabbage with green onions and a bit of rice wine vinegar, salt, and pepper. We placed tablespoons full of pizza cheese on hot iron and fried until almost crisp, then put on top of corn tortillas, also heated on the iron. The halibut was also seared on the iron, then cut into strips.
The sauce was made out of lemon, capers, sour cream, mayo, and a bit of mustard. No real measurements - just made it to our personal tastes.
The steelhead was also really simple, but time consuming. I used kummok's general method of cooking the fish (Bradley site). My marinade was really simple - 1/3 cup soy, then fill to the brim of a 2 cup measure with Yoshida's - added a tablespoon of Morton's quick cure and that's it. Sliced up the fish into strips, then into bags with 2 cups of the marinade for each bag. Into the fridge for 12-24 hours - longer results in a more deeply flavorful fish.
Smoking was in a Bradley controlled with an Auber dual probe - 1 hour alder smoke at 100F, then up to 140F for 3 hours, and finish at 175F for one hour.
I actually did two batches, and mucked up the first one a bit, so changed my method for the second go around. As you can see from the photo of the raw fish, the belly is much thinner than the rest of the flanks, which made the belly meat overdone at the end of the day. With the second batch, I trimmed off the tail section (about 5 inches) of each filet, then divided the remainder of the filet longitudinally so that the thin belly (and the tails) could be smoked at a different length of time than the thick sides (one of the two bags in a photo is only belly meat)
The end result is that the fish cooked perfectly the second time around. One problem I also noticed with the first batch is that because the heating element in the Bradley is in the back, the rear of the unit tended to overcook so rotating 180 degrees and switching position level was needed periodically.
Because my Bradley is only a 4 rack unit, I purchased 4 additional racks and doubled them up so I ended up with 8 racks of fish.
