Oldyote
is Blowin Smoke!
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.
Lake Trout Grilling Question
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deguerre
somebody shut me the fark up.
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Is it the whole fish, or filets?
deguerre
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Ah. I've never cooked filets of trout but I imagine it would be a good candidate for cedar planking.
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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
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Especially if cooked whole. Just scale 'em and gut 'em and fill the cavity with aeromatics and go to town.
Larry S
Got Wood.
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.
Larry S.
boiler93
Full Fledged Farker
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
Babbling Farker
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
KC
Oldyote
is Blowin Smoke!
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.
On to a medium hot grill
Closed the lid and dialed in the temp to
The recipe said the skin should stick to the grill and the fillet should come off nicely and that it did.
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.
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.
On to a medium hot grill
Closed the lid and dialed in the temp to
The recipe said the skin should stick to the grill and the fillet should come off nicely and that it did.
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.
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Nice! The only problem is getting the skin off of the grill. It's a pain.
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Looks like you did a great job Rick... :thumb:
Teleking
is Blowin Smoke!
Really! Turn up the heat and it will disappear
FromthePitBBQ
Knows what a fatty is.
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.
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.
