Simple Grilled Lake Trout with Tomato & Basil Relish
2 6–8 oz. lake trout fillets (from the thick end, pin bones removed)
olive oil
salt & pepper
TOMATO & BASIL RELISH
1 medium Michigan tomato (nice and ripe) coursely chopped
2 T finely chopped red onion
5 large basil leaves (chopped or chiffonade)
2 t balsamic vinegar
2 t olive oil
salt & pepper
For the relish: Combine ingredients and set aside.
For the fish: Make sure your grill is clean, hot and lightly oiled (we use spray oil or olive oil applied using a paper towel). Lightly baste the fillets with olive oil and seasoning, then grill for a total of 10 minutes per inch of thickness (about 5 minutes per side). Lake Trout holds together pretty well on the grill, but sometimes it’s handy to use an oiled wire grilling basket. Garnish each portion with the tomato-basil relish.
Another tip for firming up fatty fish (trout, salmon, bluefish, etc.) is to coat the fillets in kosher salt for about 5 minutes, then rinse and pat dry before grilling.
