Lake Trout Fillets
$16.00 /lb.
An emerging choice for its rich full flavor and recipe adaptability. Whether you’re going savory, sweet or combination – prepare it simply as possible to enjoy its richness.
Medium-firm texture and flakes easily.
Boneless, skin-on, individually vacuum-packed, blast frozen.
Try Our Delicious Recipe
Pan-Seared Lake Trout
Ingredients
1 lb. Lake Trout fillets
1 T. canola or avocado oil
1 T. Butter
1 T. lemon juice
Salt and pepper
Parsley, thyme, or other fresh herbs
Directions
Step 1:
Pat fillets dry with Paper towel – season both sides of fish with salt and pepper
Step 2:
Heat a heavy nonstick or cast iron skillet over high heat – when the pan is hot, add the oil. Place the fish in the skillet skin side down. Use spatuala to press fillets flat to help keep them from curling.
Step 3:
Lower heat to medium and cook fillets for 2 – 3 minutes, or until edges are carmelized and golden brown. Carefully flip fillets and add butter and herbs to the pan. Basting the fish with the melted butter is especially delicious! Baste until the fish is cooked through and golden. This will only take another 3 – 4 minutes depending on the thickness of your fish.
Step 4:
Plate your fish, and finish with fresh squeezed lemon and fresh parsley
Serve with wild rice and steamed vegetable
Wild Caught
Great Lakes Fish
From Michigan's U.P.
