Can you believe I didn't post any recipes last week? The audacity!
For example, yesterday we feasted on an enormous trout that my Grandpa caught in a nearby lake. It was too much fish for him to eat, so he gladly shared (rather gave us all) his bounty. Two delicious lake trout – no joke, I bet they were about four pounds each! Stuart and I were in heaven because a) we never get truly fresh fish and b) we never get to just eat as much fish as we want. It's so rare for us to eat fresh fish that I never have the pleasure of filleting fish and thus, have no fillet knife.
Step One: Drizzle the fish with olive oil and place on a preheated grill for about 4 minutes per side, or until flaky and completely cooked.
Step Two: While the fish is being grilled, melt the butter, chives, lemon zest, and lemon juice together in a small saucepan. Don't boil, just melt. Season to taste with salt and pepper.
Step Three: Once the fish is cooked, remove it to a platter skin-side down. Drizzle with the butter sauce and try not to die of happiness. Regardless of what sort of fish you're enjoying, I'm positive this sauce would be a great addition.
You know what else makes a great addition? Homemade peach wine. I'm just sayin'.
We finally opened our *second* bottle of this wine, much more pleased with the results than our first bottle. As it's had about two years to age now, it's finally developing some real flavor! I must admit, I was very impressed considering we made it ourselves.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Lake Trout with Lemon Butter Sauce
Ingredients
- 3-4 pounds Fresh trout (or other fish), clean & filleted to your liking
- 2 tbsp olive oil
- 6 tbsp organic butter
- 3 tbsp freshly chopped chives (I already have some growing in the garden!)
- 3 tsp freshly grated lemon zest (use organic!)
- 2 tsp freshly squeezed lemon juice
- Salt and freshly ground pepper, to taste
Instructions
- Drizzle the fish with olive oil and place on a preheated grill for about 4 minutes per side, or until flaky and completely cooked.
- While the fish is being grilled, melt the butter, chives, lemon zest, and lemon juice together in a small saucepan. Don't boil, just melt. Season to taste with salt and pepper.
- Once the fish is cooked, remove it to a platter skin-side down. Drizzle with the butter sauce and try not to die of happiness. Regardless of what sort of fish you're enjoying, I'm positive this sauce would be a great addition.
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I’m still here! What a treat to have truly fresh fish. In the summer one of our favorite meals that we make over and over is simple grilled fish with spinach pasta (olive oil, little garlic and parmesan) and a salad. Our kids love it, too.
Tina
Still reading 🙂 Love your posts by the way…..My hubby went fishing on Saturday and caught 6 catfish. One was a huge one that had a bunch of eggs in it. I saved the eggs but haven’t used them yet. Any ideas? Hubby thought I was crazy to save them and thinks I’ll just throw them out of the fridge a in few days. (I want to prove him wrong)LOL
Must say, I usually don’t like fish, but your pics and recipe look SOOOOOO good that I may just have to give them fishies another try! 🙂
Trout just doesn’t do it for me. But,………. that beef heart and tongue – now that’s a delicacy for me.
brenda from ar
Hi! I found your post on Real Food Forager’s Fat Tuesday. Lake trout is the best and your sauce is going to be made asap at our house! We are in Alaska with a few salmon still lingering in our freezer and that sauce will be a refreshing addition to our repertoire. Thanks for sharing!
BTW, my parents were both born and raised in Wenatchee and I spent my summers there as a child and lived there for a few years as an adult. My last year there was spent taking care of my grandma who had developed alzheimers, and killing rattlesnakes that were EVERYWHERE that year. They were orchardists and I am convinced it was all the spraying they did with toxic chemicals that did her in… although she lived to be 97!
My great-grandmother was born in 1911, in Nebraska, on a farm. For basically her entire life, she ate farm-fresh food- in fact, I remember making breakfast for her when we visited her in Texas a while back. We were told that every morning she had one piece of toast, and one scrambled egg, from their coop. She lived almost to 103! No doubt she ate organ meat, and followed the Nourishing Traditions diet!