Credit: Scott Gardner
Recipe from: Fishing guide Aron Yukich, from Kasba Lake Lodge, Northwest Territories.

Courses

Lunch

Ingredients

  • 1-3 lb lake trout, filleted
  • 4 cups Italian, or sundried tomato, salad dressing (for marinade)
  • Oregano and pepper, to taste
  • 1 lemon, sliced
  • 1 medium-sized onion
  • 1 can mushrooms, or 1/4 lb fresh mushrooms if available

Preparation

Marinate fish in dressing at least 30 minutes before grilling.

Grease the grill with cooking oil to prevent sticking, and place the fillets skin-side down; lightly season with oregano and pepper. Grill for about 5 minutes or until outer edges appear to be cooked. Flip and continue cooking for 3 minutes or until fish flakes with a fork and outer edges are crispy.

Baste with leftover marinade throughout the grilling; flip only once.

Garnish with lemon, sautéed onions and mushrooms. Serve with potatoes, beans and corn. This recipe also works with salmon and other species of trout.

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