American · Dinner
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.
$$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
26gFat
18gCarbs
4gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Pat trout dry. Shuck corn. Thinly slice cucumber and red onion. Pick and finely chop dill. Halve lemons and roughly chop capers. Combine cucumber, red onion, white wine vinegar, Dijon mustard, half the dill, and 0.75 tsp fine sea salt in a bowl; rest 10 minutes.
2
Grill
Heat grill pan over medium-high 4 minutes. Brush corn with olive oil, grill 6–7 minutes rolling every 90 seconds until kernels char. Transfer to a board, finish with flaky salt.
3
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. Work in two batches if needed to avoid crowding the pan.
4
Finish
Melt butter in a small saucepan over medium 2 minutes until foaming and pale gold. Remove from heat, stir in capers, juice from 1 lemon half, and remaining dill until combined.
5
Plate
Lay each trout fillet on a plate, spoon brown butter sauce generously over the flesh, set grilled corn alongside, pile cucumber salad on the other side, rest a 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) skin-on lake trout fillet
- 2 cobs fresh corn
- 400g (14.1 oz) English cucumber
- 80g (2.8 oz) unsalted butter
- 2 tbsp capers in brine
- 20g (small handful) fresh dill
- 2 medium lemons
- 60g (2.1 oz) red onion
- 2 tbsp white wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp flaky sea salt