Lemon Pepper Lake Trout
- 1 Lake Trout (The honored guest)
- 1 lemon
- 1 onion
- Lemon pepper spice
Gut and remove the head of the honored guest, Mr. Laker. Place as many onion and lemon halves as the cavity will hold. Add some butter, and don't be shy with the lemon pepper. Wrap in foil with a tight seal. Cook over coals on the fire grate until the fish is done, which may take 20-30 minutes. Be careful when you flip it over not to tear the foil or you will feed a grease fire for awhile and have a drier fish to eat. The skin should stick to the foil. Remove the top half of fish from the ribs and backbone, followed by the entire backbone and ribs, with the other half of the boneless fish waiting for you when you want 2nd helpings. The onion is good, but not worth fighting for (as it is with the Cajun Laker recipe).
I like Laker, and this gives it a very subtle lemon flavor that enhances
the bland, oily Laker flavor. I never go a week without it in the