8 chicken drumsticks OR 24oz fillet of steelhead trout
3 tbsp honey
3 tbsp brown sugar
3 tbsp soya sauce
2 tbsp roasted garlic and chili camelina oil
salt and cracked pepper
1 lemon, wedged
For the chicken: Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly onto the grill. Halfway through the cooking period (approx. 10 min) brush the glaze that was set aside onto the drumsticks and continue to cook, this will add to the caramelization of the glaze. Once cooked, squeeze fresh lemon over top and serve.
For the Steelhead Trout (skin on): Rub the flesh side of the trout with the glaze and let sit approximately 20 minutes. Pre-heat the grill and brush the skin side of the fish lightly with camelina oil. Place the fish on the grill, skin side down. Grill on medium heat, with lid closed, for approx. 8 min. Brush the remainder of the glaze onto the trout and cook an addition 8-10 minutes or until done. Squeeze fresh lemon over top and serve.
Note: To test when fish is cooked, press lightly on the thickest part of the flesh and if it flakes away from itself easily it is done.