Michigan Grilled Lake Trout Plate
Michigan Great Lakes tradition reading a whole boneless lake trout fillet grilled skin-down for crisp char then brushed with brown butter caper sauce, plated with grilled corn and a quick dill cucumber salad for the freshwater shore weeknight plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat trout dry. Shuck corn. Thinly slice cucumber and red onion. Pick and finely chop dill. Halve lemon and roughly chop capers. Combine cucumber, red onion, white wine vinegar, Dijon mustard, half the dill, and 0.5 tsp fine sea salt in a bowl; rest 10 minutes.
Grill
Heat a large grill pan over medium-high 4 minutes. Brush both corn cobs with 1 tbsp olive oil, grill 6–7 minutes rolling every 90 seconds until kernels char. Transfer to a board, finish with flaky salt.
Sear
Season trout flesh-side with remaining 0.75 tsp fine sea salt and black pepper. Lay skin-side down on the grill pan 4 minutes undisturbed until skin crisps and turns golden. Flip and grill 90 seconds until flesh flakes easily. (You may need to sear the fillets in two batches or use two pans side by side.).
Finish
Melt butter in a small saucepan over medium 2–3 minutes until foaming and pale gold. Remove from heat, stir in capers, juice from half the lemon, and remaining dill until combined.
Plate
Lay each trout fillet on a plate, spoon brown butter sauce generously over the flesh, set a grilled corn cob alongside, pile cucumber salad on the other side, rest remaining lemon half on the rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.