Lake Trout Grilling Question

Oldyote · 06-14-2013, 03:24 PM

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

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.

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.

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...

Teleking · 06-17-2013, 06:45 PM

Quote:

Originally Posted by Ron_L

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.

06-14-2013, 03:24 PM	#1
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	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. __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

06-14-2013, 03:26 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Is it the whole fish, or filets? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-14-2013, 03:29 PM	#3
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	2 pound filet __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

06-14-2013, 03:48 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Ah. I've never cooked filets of trout but I imagine it would be a good candidate for cedar planking. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-14-2013, 03:54 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-14-2013, 06:53 PM	#7
Larry S Got Wood. Join Date: 04-02-12 Location: Lodi Calif	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.

06-14-2013, 07:09 PM	#8
boiler93 Full Fledged Farker Join Date: 03-30-13 Location: Lake City, FL	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! __________________ 48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work

06-14-2013, 07:28 PM	#9
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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 Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

06-17-2013, 03:49 PM	#10
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	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. __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

06-17-2013, 03:58 PM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice! The only problem is getting the skin off of the grill. It's a pain. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-17-2013, 06:36 PM	#12
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Looks like you did a great job Rick... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

06-17-2013, 07:12 PM	#14
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	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. __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

06-17-2013, 08:14 PM	#15
FromthePitBBQ On the road to being a farker Join Date: 10-30-11 Location: Battle Creek, MI Name/Nickname : Lumpy	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. __________________ Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser