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Unread 06-14-2013, 03:24 PM   #1
Oldyote
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Default 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.
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Unread 06-14-2013, 03:26 PM   #2
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Is it the whole fish, or filets?
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Unread 06-14-2013, 03:29 PM   #3
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2 pound filet
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Unread 06-14-2013, 03:48 PM   #4
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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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Unread 06-14-2013, 03:54 PM   #5
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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.
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Unread 06-14-2013, 03:55 PM   #6
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Quote:
Originally Posted by Ron_L View Post
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.
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Unread 06-14-2013, 06:53 PM   #7
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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.

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Unread 06-14-2013, 07:09 PM   #8
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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!
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Unread 06-14-2013, 07:28 PM   #9
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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.

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Unread 06-17-2013, 03:49 PM   #10
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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.

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Unread 06-17-2013, 03:58 PM   #11
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Nice! The only problem is getting the skin off of the grill. It's a pain.
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Unread 06-17-2013, 06:36 PM   #12
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Looks like you did a great job Rick...
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Unread 06-17-2013, 06:45 PM   #13
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Quote:
Originally Posted by Ron_L View Post
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
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Unread 06-17-2013, 07:12 PM   #14
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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.
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Unread 06-17-2013, 08:14 PM   #15
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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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