2 Steelhead Fillets
Zest from 2 Oranges
Zest from 2 Limes
Zest from 2 Lemons
2 Cups packed Brown sugar
1 Tb Kosher Sea Salt
1/4 Cup Juniper Berries, ground
Juice from 2 Oranges
Juice from 2 Limes
Juice from 2 Lemons
1 Cup Gin
Lay the Fillets skin side down in a large pan
Try not to overlap the fish
Mix together all of the rest of the ingredients and spread evenly over the fish.
The fish should rest just under the liquid.
Cover and keep refrigerated.
Let cure at least 4-5 days, depending upon the thickness of the fillet.
After the fish has cured remove it from the liquid, let it drain and dry it with paper towels.
Remove the skin before serving.
Serve thinly sliced.
Serve at your new years get together along with brown bread, crackers or on its own with a side of olives. Special thanks to Basia & Dan for granting permission to showcase their lovely recipe!