Smokey Grilled Trout with Glaze

Dang I'm good at this. Grilled Steelhead trout filet brought to room temp. Fish grate and hickory pellet foil package on burner. Heat to roiling smoke and turn to low. Let her go until slightly firm, about 10 minutes usually, but it's 10 degrees F outside with 25mph wind gusts. I love smoke grilling in inclement weather, because nobody expects it, and it cooks up fine as can be.

Glaze:

Half a stick of butter with a tablespoon of fresh diced garlic, 2 tablespoons mushroom soy sauce, 1 teaspoon garlic salt and onion salt each, mushroom MSG, juice of half a lime, a couple inches of anchovy paste, white pepper to taste, a tablespoon of dill. Brown sugar until it's very thick. Zap it in the microwave to dissolve and stir. Let it cool a bit and glaze your fish 2 or three times as it thickens.

EAT.

Subtle smoke but it's right there, sweet and savory and perfectly done to med rare, and a lovely salmonlike funk. Heavenly. The leftovers will be bagels and lox tomorrow, with onion, schmear, capers.

Yeah. I got this one down!