Grilled lake trout is a delicious and healthy dish that highlights the fish’s natural flavors. This simple recipe enhances the trout with fresh herbs and lemon, making it perfect for a summer cookout or a cozy dinner.
Ingredients
- 2 lake trout fillets (about 6-8 oz each)
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 teaspoon fresh dill (or 1/2 teaspoon dried dill)
- 1 teaspoon fresh parsley, chopped (or 1/2 teaspoon dried parsley)
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper.
- Place the lake trout fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fillets, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, but no more than 2 hours for the best flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C). If using a charcoal grill, let the coals burn down until they’re covered with white ash.
- Lightly oil the grill grate to prevent sticking. You can use a paper towel dipped in vegetable oil and tongs to wipe the grate.
- Remove the trout from the marinade and let any excess drip off. Place the fillets skin-side down on the grill. Grill for about 4-6 minutes, depending on the thickness of the fillets.
- Carefully flip the fillets using a spatula and grill for an additional 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the grilled lake trout from the grill and transfer it to a serving platter. Serve with lemon wedges on the side for squeezing over the fish.
Aprile's Kitchen 