This thread is in response to a question from Dirtofak on the fishing forum.
I call this recipe "Dave's Texas Trout"
My absolute favorite way to prepare lakers is to BBQ over an open fire, but a gas grill will work in a pinch.
Fillet your trout with the skins left on and pin bones removed.
At about 1" apart make 1/4" deep slashes across the fillet.
Next pour some liquid smoke over the fillet and add spices.
I use a combination of mesquite smoked salt, hickory smoked salt, spicy mesquite, tex mex, hickory and one other southern spice that I can't recall right now (I'll try to remember when I go home at lunch ).
When cooking over an open fire I let the wood burn down so it's mostly coals and then place the fillet skin side down on the grill and cover with tinfoil. I use a rock at each corner of the foil to keep it from blowing away.
Once the fish flakes, serve it up!!
On a gas grill use medium heat and you don't need the foil.
Another way I like to prepare it is baked in foil with american cheese slices.
Fillet your trout (deboned and skin off). Using double layered heavy duty tinfoil, spread some margarine or butter on the foil and lay a fillet down, squeeze 1 lemon on the fillet and then cover with american cheese slices (over lapping by 50% to 60%). Next place the other fillet on top but facing in the opposite direction to the first (head to tail) so that both ends are about the same combined thickness. Now to fold the foil packet. Along the length, bring the two edges together and fold over several times until you get down to the fish. Next roll the ends up to the fish. Over medium heat in the BBQ or on an open fire cook about 10 minutes per side and then check to see if the fish is done (flakes (especially the thicker ends)). Serve with taters and beans.
FYI, this will also work in the oven. Place the foil pack on a cookie sheet in a 300* oven and check after 20 minutes for doneness.
Lake trout is very good done in beer batter too.