FishBone Fish

1 lb. salmon filets per person
3/4 cup dark brown sugar
1 pint Jack Daniels Whiskey
Salt and pepper

• Rinse fish and dry. (Sample 1 shot of Jack, optional.)
• Place fish on a sheet of tin foil that has been sprayed with Pam.
• Season fish with salt and pepper to taste.
• Mix Jack with brown sugar in a glass to a thick gravy consistency. (Sample another shot of Jack, optional.)
• Pour mixture on fish, wrap with foil, and seal.
• Place foil on medium grill for about 15 minutes. (Sample another shot of Jack, optional.)
• Carefully open foil and let steam on grill for 5 minutes. (Finish bottle of Jack, so it won't spoil, optional.)
• Leftover fish makes great salmon patties the next day, or add fish to a salad.
  

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Michigan Fish Boil

Small (2 inch) whole red potatoes
Small whole onions
Salmon or Lake Trout in 2 inch cubes
Sea salt
2 lbs. butter

• Using a large pot (turkey fryer), add 2 gallons water, potatoes, and 1/2 cup salt, and bring to a boil for 6 minutes.
• Add peeled onions and bring to a boil again for 3 minutes.
• Add fish cubes and 1/2 cup salt and bring to a boil for 3 minutes.
• Drain and serve with melted butter to pour over your dinner.