On this episode of The Aimless Cook I am cooking some fresh lake trout over some hot coals out in the back yard. This is a very easy recipe that I learned from Chef John at foodwishes. I wanted to add the extra dimension of smoke to the dish by cooking it like you would on a konro (Japanese grill). The results are magnificent. I hope you try this and enjoy!
2 Medium, filleted
4 Tablespoon (Melted and spooned on the fillets)
2 Tablespoon, chopped finely
1. In a pan add 4 tablespoons of butter and heat on medium until it starts to brown.
2. Spoon on a little butter on each of the fillets and place on a grill over hot coals with the skin side down. Cook for 2 - 3 minutes per side.
3. When the butter has browned add lime juice and add chopped parsley.
4. Serve the delicious fillets with the lemon butter sauce drizzled over it.
A real summer treat. Try this charbroiled trout with lemon butter sauce. This is a Japanese way of cooking and the video makes it more authentic by using the same method. Topped with a flavorful lemon and butter sauce with parsley, this gives a unique taste to this dish. The combination of smoky and a dash of sourness work great.