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More Lake Trout Recipes:

Nut Crusted Lake Trout Fillets
Preheat oven to 400 degrees F.
2 lake trout fillets-skin off-wash and pat dry
Mix the following ingredients together:
1/2-1 cup ground nuts-use almonds, walnuts, etc.
1 teaspoon paprika
1/2 teaspoon salt
1 minced garlic clove-optional or a little chopped onion
Dried parsley, Italian herbs, etc. whatever you like
or leave them out.
Press the fillets into the nut mixture-coat both sides.
Bake in an un-greased baking pan until crispy and
the fish flakes easily.  (15 minutes approx.)
 

Grilled Lake Trout

Lake trout fillets-skin on

Italian or Greek salad dressing

Marinate fillets in dressing for at least 30 minutes.  Salt and pepper to taste.  Grill on medium heat skin side down until fillets flake easily. 

Perfect Grilled Lake Trout

Lake trout fillets-skin off
Sliced onion
Butter-lemon pepper, salt-& parsley
Apple juice-if desired marinate fillets overnight in fridge in juice.

Place fillets on lightly greased or sprayed foil.  Sprinkle with lemon pepper and a little salt.  Add thinly sliced butter pats on top of fillet and a layer of thinly sliced onion.  Loosely place another layer of foil on top of fillet and place on grill-medium heat.  Grill for 20 minutes or until fish flakes easily.  Place on platter and drizzle with melted butter and sprinkle with parsley.

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Pepper Grilled Lake Trout with Spring Onion Sauce

1 cup clam juice or fish stock
1 cup dry white wine or dry vermouth
1 ½ cup heavy cream
1 bunch green onion tops, cut into 1-in. lengths
Salt and white pepper to taste
2 ½ lb. Lake Trout fillets
Fresh coarsely ground black pepper, as needed
6-8 tablespoons butter, melted
Kosher salt to taste
Fresh chives or green onion tops

In a medium saucepan over med.-high heat, combine clam juice or fish stock with wine or vermouth. Reduce by three-fourths.  Add cream; reduce to l cup.  Place green onion tops in a blender; pour sauce over onions.  Let stand for 5 minutes, then puree.  Strain; season to taste with salt and white pepper.  Return to saucepan; simmer.  Hold over low heat.  Grind coarse black pepper to taste over lake trout fillets.  Press in lightly with the heel of your hand.  Brush with melted butter; season to taste with kosher salt.  Grill lake trout on a clean oiled grill over hot coals starting with the peppered side down.  Remove to heated plates.  Top with sauce.  Garnish with fresh chopped chives or thinly sliced diagonally cut green onion tops.  Serve at once.  Serves 6  (Tip: Sauce may be made ahead.  Store in preheated thermos for several hours or refrigerate until needed.  If refrigerated, heat slowly and serve immediately or the fresh green color will soon be lost.)