Cajun Lake Trout
- 1 Laker 2-4 lbs.
- 1 large onion
- Some butter
- 1/2 bottle of Tabasco
Gut and take the head off the Laker. Then stuff the cavity with some butter, the 2 onion halves, and pour in the 1/2 bottle of Tabasco. (Don't be shy with the Tabasco.) This has to be done on a sheet of foil (or a foil cooking bag). Seal it in the foil and cook it on the grate over coals long enough to kill the d.Latum tapeworms. For a good sized fish it could take 20-30 minutes. The skin should stick to the foil, the meat can easily be removed from the top half, then the backbone and ribs in one piece, leaving the other half ready to eat as well. Don't forget to eat the onions. There is never any leftover fish when I cook this up. Be prepared for a "warm" reception on the John.
After a couple days I like something spicy, and Lake Trout cooked
this way is a delicious and spicy change of pace.