Entree: Canada – Northern Canada – Grilled Lake Trout (Freshwater trout grilled over an open flame or plank, simply seasoned with lemon and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 min

Total 25 min

Ingredients

- 4 lake trout fillets, approx. 6 oz (170 g) each, skin on
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (30 g) unsalted butter, softened
- 1 lemon, cut into wedges
- 1 cedar plank or aluminum foil for the grill (optional)

Instructions

1. If using a cedar plank, soak it in water for at least 30 minutes. Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates.
2. Pat the trout fillets dry, brush both sides lightly with olive oil, and season with sea salt and black pepper. Mix the minced garlic with the softened butter and dill.
3. If using a plank, place fillets skin-side down on the plank; otherwise, place directly on the grill grates skin-side down. Spread a small portion of the herb butter over the flesh of each fillet.
4. Grill with the lid closed until the flesh is opaque and just flakes with a fork, about 4–6 minutes per side for 6 oz fillets; if on a plank, grill for about 10–12 minutes total depending on thickness.
5. Remove from the grill, let rest 2 minutes, then serve with lemon wedges and any remaining herb butter spooned over the top.