Angry Trout Cafe Grilled Lake Superior Trout
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Serves/Makes: 6
Ready in: < 30 minutes
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1/4 cup finely chopped red onion
- 2 teaspoons dried tarragon
- 1/2 teaspoon salt, more as desired
- 1/4 teaspoon white pepper
- 2 1/2 pounds fresh lake-trout fillets, skinned and de-boned
- freshly chopped tarragon, for garnish
- lime slices, for garnish
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 fish 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. Cook's Note: Use just-caught varieties from your own fishing expeditions, or try fresh salmon for a twist. Recipe Source: Angry Trout Cafe, Grand Marais, Minnesota
Recipe Source: cdkitchen.com
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