Grilled Lake Trout

 

 Ingredients

• 1 Fresh Lake trout, cleaned (6.4 lbs)
• 1 red onion, sliced
• 1 bunch dill
• Rosemary
• Thyme
• 2 lemon halved, sliced
• 1 green onion. sliced
• 3 garlic + 2 garlic, chopped fine
  
• salt, black pepper or lemon peppers
• 1/4 c butter
• 2 cedar planks
  

 Directions

1. Planks should be soaked in warm water for 3-4 hours.
2. Preheat an outdoor grill for high heat and lightly oil the grate.
3. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place the sliced lemon and onion into cavity of trout, along with minced 3 garlic, and place a sprig of rosemary, dill and thyme, green onions into cavities; skewer closed.
4.  Prepare butter compound: mix with soft butter, chopped left over rosemary, garlic, thyme, dill, red onions, and season with lemon pepper. Scrape onto plastic wrap; shape into 1-inch diameter log and wrap tightly. Refrigerated until firm, about 1 hour.
5.  Place the trout onto the planks belly down.  Place the planks over indirect heat and close lid and grill until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer; until fish flakes easily when tested about 10 minutes per inch of thickness. Remove the planks from the grill, and allow to sit for 5~10 minutes before serving as is or deboning and serving.  Carefully, lift the fish off the plank onto the platter.
6. Slice butter into 1/2 inch thick rounds and serve with fish.