We loved this trout recipe, but finding lake trout is not easy unless you have a handy fisherman and a well-stocked lake. In some markets, trout, such as rainbows are available and will do just as well.
- 4 lake trout steaks; cut 1" thick, approximately 6 to 8 ounces each
- 1/4 Cup mayonnaise
- 1 teaspoon dried thyme leaves
- 1 teaspoon sage leaves; crushed
- 1 teaspoon dried rosemary; crushed
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon finely-minced onion
- 1/4 teaspoon freshly-ground black pepper
- Lake trout is an oily fish. Many of you may have already discovered this fact if you've simply fried fillets or steaks in pan with butter. This species definitely calls for dry cooking methods such as grilling, broiling or baking.
- Put your steaks on a rack and place the rack on a baking sheet. Combine the herbs and mayonnaise and spread over the steaks.
- Bake in the oven approximately 10 minutes until the fish flakes easily with a fork and the topping is browned. Transfer to a warm platter.
Variation: If you wish to broil your trout steaks instead of baking them, broil on one side for three to four minutes, turn, spread with the mayonnaise mixture and continue broiling until topping is browned and the fish flakes.
Rule of thumb for both cooking methods is about 10 minutes per inch of thickness at high heat. Enjoy!
Comments: Now, if you were lucky enough to keep the perch away and ice a nice laker, try this recipe for a real table-pleaser!