Grilled Mackinaw Lake Trout

Mackinaw Lake Trout are very similar to the Salmon. They are abundant in the waters of Priest Lake, Lake Tahoe, and other area lakes. They have a tender pink flesh that is very reminicent of the Salmon. Although there are many ways to cook this fish; baked, broiled, fried, grilled, poached and steamed, the recipe below is one of my favorites. I like to serve this with a Wild Huckleberry Sauce.

Ingredients:

Large lake trout, cleaned
2 tablespoons oil
1/4 cup freshly squeezed orange juice
1/2 cup fresh raspberries, huckleberries, or blueberries
1 tablespoon fresh basil

Directions:
Place the trout on a large piece of aluminum foil. Rub the trout with oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 - 10 minutes per side (depending on the size of your fish). Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.