This is a summertime favorite of mine that can be enjoyed by anyone in the Northwest who loves steelhead trout, and who also has an affinity for chardonnay.  
 
The ingredients are simple:  
 
- 1 1/2 pounds fresh Columbia River steelhead filets  
- 1/2 cup honey (try clover, lavender, or any honey you prefer)  
- pinch of cayenne pepper  
- 1 tsp. dill weed  
- fresh lemon wedges  
- Oregon cedar smoking planks (available at specialty kitchen supply or food stores throughout the Northwest)  
 
- 1 pound fresh Northwest mushrooms  
- 1 large green pepper  
- 1 large white onion  
 
- Oregon oaked Chardonnay, chilled  
 
Preparation:  
 
1. Soak one of the cedar planks in water for 15 to 20 minutes.  
 
2. Prepare a charcoal barbecue with plenty of briquettes. Consider using a briquette chimney to help fire the briquettes evenly.  
 
3. Cut up the green pepper and onion into large chunks, and along with the mushrooms, place onto eight skewers.  
 
4. Remove the cedar plank from the water. Allow excess water to drip off the plank.  
 
 
 
5. Arrange the steelhead filets evenly on the plank, skin-side facing down.  
 
6. Coat the top side of the steelhead in honey. Sprinkle with dill weed and cayenne pepper.  
 
7. Place the cedar plank on the barbecue grill. Place four skewers on either side of the cedar plank.  
 
8. Cover with the barbecue lid. Let smoke for 20 minutes, checking regularly to make sure the cedar and vegetables do not begin burning.  
 
9. Once done, remove the cedar plank from the grill, and allow to cool for a few minutes. Serve the steelhead directly from the plank. Sprinkle lightly with juice from the lemon wedges. Garnish with vegetable skewers.  
 
10. Pour a glass of the oaked Chardonnay, and enjoy the wonderous combination of rich, smoked Northwest steelhead and Oregon wine!  
 
I have tried variations of this recipe using Pinot Gris, Pinot Blanc, dry Riesling, Torres Viņa Sol (a dry, lightly sparkling white wine), sparkling white Oregon wine, and even Northwest microbrewed beer. Overall, I have found it to work best with Chardonnay.