Trout and Salmon Recipes

Grilled Lake Trout or Salmon
Season fish fillets with Lawry's Seasoned Salt, lemon pepper and soy sauce. Place fillets directly on the grate of a pre-heated grill set on medium to high. Close the lid and cook approximately 5 minutes on the first side, before turning, apply liquid margarine, after turning, quickly apply more liquid margarine to the fillets, close the lid. The margarine will cause the grill to flame up; this browns the fish quickly. Cook the second side 2 to 3 minutes. DO NOT OVERCOOK.

Deep-fried Marinated "Honey-Dipped" Lake Trout
Cut 3 pounds of well trimmed lake trout fillets into 2-inch cubes.

Marinade:
16 ounce mustard (salad type)
3 teaspoons fresh horseradish (Brede is good)
and enough water to get the consistency of buttermilk

Marinade fish for 2 to 3 hours – DO NOT RINSE

Drop fish into a mixture of Drake's Fry mix and Italian bread crumbs. (70% Drake’s and 30% bread crumbs). Fry in deep fryer at 400 degrees for 3 to 5 minutes or until done.

Courtesy of "Reel Recipes from Gayle’s Galley"

Salmon Santa Fe
Yields 4 to 6 servings

Arrange 3 pounds of salmon fillets in a medium casserole dish – 9 X 13. Season generously with lemon pepper. Add one large sliced Vidalia onion. Cover this with a ¼-inch to 3/8-inch layer of Miracle Whip (approximately 16 oz.). Then top with a 20 ounce jar of medium chunky salsa. Bake at 400 for 30 to 40 minutes or until fish flakes.

Courtesy of "Reel Recipes from Gayle’s Galley"

Barb-B-Qued Lake Trout
Season fish fillets with Lawry’s Seasoned Salt, ground allspice, sugar, paprika and white pepper. Place fillets directly on the grate of a low to medium heat grill, close the lid and grill fish slowly, turning once or twice. Grill 15 to 20 minutes. Then spoon on generous amounts of your favorite barbecue sauce. Cook another 5 to 7 minutes, turning once.

Broiled Lake Trout with Drawn Butter
Using a large saucepan, bring some water to a boil, add a little salt and a generous amount of fresh dill. To this boiling water, slowly drop in lake trout (cut in 2-inch cubes). Boil about 3 to 5 minutes (until white). Remove fish from boiling water and drain in a colander. Allow fish to cool to the touch. Arrange fish on a broiler pan and season with lemon pepper and paprika. Brush with butter and broil until golden brown. Serve with drawn butter (as you would a lobster).

The secret to this recipe is DON’T let the water quit boiling when you add the fish to the pot, as this will cause the fish to absorb the salt in the water.

Stuffed Lake Trout
Saute scallops and crab meat in ¼-pound butter, add parsley flakes and Italian bread crumbs, sautéed green onions and mushrooms. Combine these ingredients to make a stuffing that stays together. Season fish fillets with salt and pepper, put stuffing in pocket of fish, bake approximately 25 to 40 minutes at 350 degrees. Test fish with a fork. Five minutes before removing from oven, smear mayonnaise on fish and finish cooking.

Tips:

• Rubbing lemon on your fingers before handling fish with prevent odors from lingering on your hands.



• Try to use as much of the fish as possible. You can flake the cooked fish and use it in recipes that call for flaked or canned fish.



• Avoid leaving thawing fish in cold water too long. This can ruin its flavor.



• Include a slice of lemon with the water when boiling or poaching. Not only does this help prevent the fish from falling apart, it enhances the flavor.