Angry Trout Cafe-style Grilled Lake Superior Trout

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup finely chopped red onion
  • 2 tsp dried tarragon
  • 1/2 to 3/4 tsp salt
  • 1/4 tsp white pepper
  • 2 1/2 lbs. fresh lake-trout fillets, skinned and de-boned image placeholder

To make the grilling sauce, combine the olive oil, lime juice, red onion, tarragon, salt, and white pepper in a medium-size bowl and mix thoroughly with a whisk.

Brush the trout fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about five minutes, or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amount of additional grilling sauce. Continue cooking for about five more minutes, or until the fish is fully cooked through. Garnish with a sprinkling of fresh chopped tarragon and a slice of lime.

Makes 6