I have read through some old threads and have used a couple of the baked trout recipes in the recipe section.  I would like to try grilling some Lakers on our next trip.  

I would like to know your way of doing this?  Do you just cut the head off, and clean and then grill?  Or do you essentially fillet and leave the skin on each fillet and grill them like that?  What kind of seasonings.  I read on an old post about some Mayan spices, which sounds really good.  I also saw the article about butterfly filleting and pizza trout.  I wasn't getting the butterfly technique.

Please post any good Laker recipe, grilling or not.  

Thanks

Mav

One other thing, does anyone ever fry them up like you would walleyes.  Just curious how that turns out too.

Thanks

Last time we went to Agnes, we had several dinners of walleyes and lake trout, cook the same way, filleted out and fried, with a coating of ShoreLunch.  Most preferred the lake trout over the walleye.  That's from a group of 4 who have had many walleye shore lunches.  The lake trout was great cooked this way.

For grilled laker, here's my secret recipe.

1) Fillet laker, leaving skin on.
2) Coals must be hot.
3) Coat fillets with either or both
   Paul Prudhomme's Magic Salmon Seasoning
   Zatarains Blackened Seasoning
4) Place fillets on grill (can use foil if traveling without grill), skin side down.
5) Drizzle squeeze marjorine.
6) Drizzle with lemon (or juice).
7) Flip fillets when 1/2 done (depends on thickness, size)
8/ Drizzle again with marjorine and lemon.
9) Lightly salt when done

8) 8) 8) 8) 8) 8) 8) 8) 8) 8) 8) 8)

Now its not a secret that this can be a meal by itself.

The butterfly filleted stuffed trout has been one of our favorites. The key is to have a large enough trout to allow butterfly filleting. It is tough to do on any trout smaller than 4-5lbs. A 7-8lb. is about right for 3-4 people. Here is the   (You need to Login or Register we use.

Smaller trout are simply gutted and baked in tin foil over coals. Squirt some squeeze Parkay into the cavity along with your favorite spices (we like lemon pepper).
Leave the skin on. It will peel away with the foil when you open it up and the meat will fall off the bones when cooked.

We have also filleted and fried lake trout pieces along with walleye, but I honestly prefer the baked trout. The higher oil content of trout makes them well suited to baking and the slightly smokey flavor from the fire really enhances the taste of the meat.

Thanks guys.  Old Salt, thanks for the grilling recipe.  
Hopefully I can catch a couple lakers to try these out.  Last year we baked them in foil with onions and lemons cut up and stuffed in them.

Kingfisher, I had seen that, but wasn't sure I "got" the fillet technique.  I gotta say those recipes that website had look good.

Mav

I try to have at least one meal of Laker Chowder on each trip. We use a freeze dried chowder (Cache Lake) and add dehydrated onions, corn, and whatever else we have. Skin and chunk up the Laker. Drop the fish into the bubbling chowder until it gets happy.

No leftovers guaranteed.

The Beaver

Excellent website, Kingfisher!!!!

Grilling trout at home I use a basket - one of those very flat ones with a handle.  Turn often and brush with Italian dressing.

wrote on Mar 2^nd, 2006 at 1:58pm:

Grilling trout at home I use a basket - one of those very flat ones with a handle.  Turn often and brush with Italian dressing.

I use a basket for grilling also. Put down a complete layer of thin onion slices between the fish fillets and the basket, both sides. The onions will blacken before the fish will and prevents the fish from sticking to the basket. A generous seasoning of Cajun spice is all I use. The onions go well with the fish. The basket goes over the charcoal grill and is covered with only the handle of the basket sticking out. Flip once.

-YB

this past spring i tried  the "special red spice" and it was great!!
i carry some aluminum foil "baking" bags in the biggest size they make.
before i leave home, i cut them length wise in half.
when i get a nice laker, i cut the head off and clean the cavity.i slice some onions and mix up some "SRS" and pour over onions in cavity.
i lay fish in bag and if it's to long ;D, i use the other half of bag to overlap the first one and fold and seal the one edge and both ends.
then after i have a good base of hot coals i lay thye trout on a small backpacker grate over fire( no firepit grill in the Q).
after about 30 min, i take a sharp knife and pierce the foil and the thickest spot.
if it slides in easy half way or more, i flip over using my trusty leather gloves and grill another 30 min or until knife passes thru easily.
lakers are naturally fatty, so the first hole i pierced allows the extra fat to drip into fire, so watch for flare-ups?
when i open the foil i just grab the backbone and lift gently and you take out all the bones and what's left is just fish fit for a MAYAN king and there's almost no wasted meat.
i like this method because even a small trout go's a long way!
as it cooks the SRS runs out and coats the skin and gives it a reddish color, sorta like dry rub ribs get when grilled!!
not "hot" but very flavorful and spicy ;D ;D.
i burn the foil in fire to clean fish remains off it and next morning, i add the foil to my garbage bag.

Great website guys, but your making me hungry! Seems like I keep coming back here so decided to join.

We have been using Kingfisher's recipe for all trout and splake, with only additions of sliced onion, garlic, and lemon added before set in the coals or oven. Individual packets of tartar sauce or equivalant from fast food store works great also.

Welcome BT01!   If this makes ya hungry, check out the   (You need to Login or Register.  ;)

Old Salt hello and thank you. We could use a few new ideas; I will have to read up. Looks like lemon, garlic, and onion is an old favorite.

Quote:

We have been using Kingfisher's recipe for all trout and splake, with only additions of sliced onion, garlic, and lemon added

Hi BrownTrout01,

Welcome.

Your thread interested me because I always think it's funny when people say something along the lines of ..."I loved your recipe... and I made it by adding toadstools, craisins, and ketchup... and it was awesome!"

Please take no offense...I am guilty of the same thing....so I am not dissing you. But it is funny to me.  My poorly articulated point is that sometimes recipes are best when followed directly....sometimes a steak on the grill with nothing more than salt and pepper...is sublime. At the same time there is nothing wrong with experimenting with a recipe or adjusting it to your own tastes.

To make a long story short (too late) it just makes me smile when we all think we can improve upon a recipe we say we love.

But again, I am the last guy to object to lemon, onion, and my old friend garlic. Just make sure the rest of your seasonings are fresh. Nothing like bad pepper or some nasty old salt to ruin a meal ;)

Beav

Cleaver dig beav  :-* Something to chew on. :-*

Unfortuantely... :'(  :'(  I am still waiting to try a recipe on a Laker...  Maybe this will be the year!  ;D

Bruce

The Beaver hello,

Good one! and no offense taken. If I have ingredients handy, that's how I make it usually. Not really an improvement but an alternative. But I hear what you are saying and point duly taken. I have enjoyed reading so many posts and also great pics. Hoping to pick up some good tips and skills from some of you. I want to try a few new recipes too. Great website!