Garlic Butter Lake Trout

I made up this recipe using a lake trout (mackinaw) that I had received from a friend on one of my trips home to Idaho, but you could use any cold-water trout or salmon with great results.  One of the keys is to tightly seal the fish inside of a double-layer foil “pouch” and then to cook it at a lower temperature for a longer time to allow the flavor to penetrate while keeping things firm and moist.  And don’t worry about using a whole fish like I did – this would turn out great using fillets or steaks (just use a shorter cooking time).

Gather Up:

• ~4 lbs salmon, steelhead, or trout – whole (you could use steaks, or fillets)
• 4 cloves garlic, peeled and crushed
• 2 tbsp butter
• 2 tsp sea salt, divided
• 1 tsp dill weed
• juice of 1/2 lemon
• 1/2 lemon, sliced thin

Preheat the grill or the oven to 200 degrees (indirect heat if using the grill).  In a small food processor, combine the garlic, butter, dill, one teaspoon of salt, and lemon juice.  Blend to form a paste, and make sure the garlic is completely minced.

Lay the fish in the middle of an oversized piece of aluminum foil.  Spread the butter mixture on the inside of the cavity.  Sprinkle the remaining teaspoon of salt over the skin of the fish, then arrange the lemon slices on top.

Fold the foil over and roll the long seam tightly down to the fish.  Roll in the ends until they are tight to the fish as well.  Then, lay out a second oversized piece of foil and place the “packet” upside down (so the seam you just rolled up is on the bottom) in the middle of the second piece and seal it up the same way.  Be careful not to puncture either layer.

Place the foil directly on the grill, or in a pan if you are using the oven, and cook for 30 minutes.  Turn the heat up to 300 degrees and continue cooking for an additional 35 minutes.  Remove from the grill (or oven) and carefully open the foil (it will be hot).  Peel back the skin to serve, and use a spoon to drizzle some of the melted garlic butter over the fish.