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Oldyote 06-14-2013 03:24 PM

Lake Trout Grilling Question
 
My wife picked up some lake trout and asked me if I would grill it this weekend. I have little to no experience with grilling fish so I'm looking for some suggestions on seasoning, grilling method, time/temp ext.

deguerre 06-14-2013 03:26 PM

Is it the whole fish, or filets?

Oldyote 06-14-2013 03:29 PM

2 pound filet

deguerre 06-14-2013 03:48 PM

Ah. I've never cooked filets of trout but I imagine it would be a good candidate for cedar planking.

Ron_L 06-14-2013 03:54 PM

Cedar planking would be good. Lake Trout is a fatty fish (like most cold water fish), so grilling it is a good choice. I'm not a big fan of it, but it can be good.

deguerre 06-14-2013 03:55 PM

Quote:

Originally Posted by Ron_L (Post 2516002)
Cedar planking would be good. Lake Trout is a fatty fish (like most cold water fish), so grilling it is a good choice. I'm not a big fan of it, but it can be good.

Especially if cooked whole. Just scale 'em and gut 'em and fill the cavity with aeromatics and go to town.

Larry S 06-14-2013 06:53 PM

Rub it down with olive oil, season it with kosher salt,sage,and thyme. Cook it like a steak, hot and fast. You can only flip it one time. If you try turning it more than that it will come apart and fall through the grate.

Larry S.

boiler93 06-14-2013 07:09 PM

Cedar plank with sautéed diced mushrooms, onions and tomatoes in a red wine and sprinkled with romano cheese. Doing two big fillets of red snapper as I type. Won't be disappointed!

code3rrt 06-14-2013 07:28 PM

My best advice is .......don't overcook it, and if you are cooking it directly on the grates, be careful, once done the fish can crumble and fall through. A fish basket works very well if you have on.

KC

Oldyote 06-17-2013 03:49 PM

Thanks for the great suggestions. I didn't have time to go to the store before we headed out for our cabin weekend so I was left to come up with something based on what we had on our shelves (which is not a lot at the cabin).

I found a recipe that included soy sauce, brown sugar, and lemon juice. I had that stuff so I thought I'd give it a go.


I cut the fillet into a few "steaks" and had my basting liquid at the ready.

http://i1080.photobucket.com/albums/...psfd6892d5.jpg

On to a medium hot grill

http://i1080.photobucket.com/albums/...ps4814034b.jpg

Closed the lid and dialed in the temp to

http://i1080.photobucket.com/albums/...ps956bd8e3.jpg

The recipe said the skin should stick to the grill and the fillet should come off nicely and that it did.

http://i1080.photobucket.com/albums/...ps20fe52cd.jpg

And here was the finished product

My wife was happy and wants to have the same recipe again. I was very careful not to go overboard with the soy and brown sugar but next time I will put more of the liquid on each fillet.

http://i1080.photobucket.com/albums/...psa7ad8a17.jpg

Ron_L 06-17-2013 03:58 PM

Nice! The only problem is getting the skin off of the grill. It's a pain.

Al Czervik 06-17-2013 06:36 PM

Looks like you did a great job Rick... :thumb:

Teleking 06-17-2013 06:45 PM

Quote:

Originally Posted by Ron_L (Post 2519395)
Nice! The only problem is getting the skin off of the grill. It's a pain.

Really! Turn up the heat and it will disappear

Oldyote 06-17-2013 07:12 PM

Skins came off the grate all in one piece so that wasn't a problem at all. They actually looked good enough to eat but I just couldn't get myself to take a bite.

FromthePitBBQ 06-17-2013 08:14 PM

I grill lake trout often. Pretty much a milder version of salmon. I use olive oil, kosher salt, black pepper, oregano and garlic powder.

Oil your grates once they are hot, then cook meat side down for about 4 mins, while the fish is skin up add some pam nonstick spray, and then flip and cook skin side down for another 8-9 minutes intil juice is clear and it flakes easily with a fork.

Another recommendation would be to soak it in plain water overnight in the fridge and rinse it well before you season it. The grease will come out into your bowl of water.

Enjoy.


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