Contributed by Voyageur Canoe Outfitters With the fish biting the way they are, we thought you might like to try a new recipe or two for the catch of the day. These recipes have been adapted from Gourmet Freshwater Fish Recipes by Dr. Duane Lund, and have been submitted by Chef Sally Bresnehan at Bearskin Lodge . 2 pounds lake trout fillets, skin on, cut into serving-sized pieces, seasoned with lemon pepper Basting sauce 1 stick butter, melted 1 Tablespoon Worchestershire sauce 1 teaspoon dill weed Place seasoned fillets skin side down on an oiled grill over gray coals or gas flame. Combine the butter, Worchestershire sauce, and dill and baste the fish two or three times while grilling. Cover while cooking.
Fish is done when it flakes easily at thickest part.
Cut the fillets into serving-sized pieces. Salt and pepper to taste. Beat the egg into the water. Dip the fillets into the egg mixture and then coat well with the crushed nuts. Saute fillets over medium high heat in oil or butter, turning once, until golden on each side.