Wild-caught Lake Trout in a Citrus Marinade

Wild-caught Lake Trout is abundant in Northern Michigan right now and it does not need a fancy preparation.  A marinade of lemon and lime juice, a touch of honey, thinly slivered shallots, and sweet red onions plus a little olive oil, sea salt and freshly ground pepper are more than enough.   Serve with coconut rice and green onions, with fresh parsley and a touch of cumin.  Deeee-licious!

Ingredients:

2 Lake Trout fillets, about 8 to10 ounces each, skin on

3 tablespoons honey

4 tablespoons fresh lime juice

4 tablespoons fresh lemon juice

zest of one lemon

1 small sweet red onion very thinly shaved

3 shallots peeled and very thinly sliced

Sea salt and freshly ground black pepper

1 tablespoon of good olive oil

Directions:

Preheat the oven to 350°.  Combine lime juice, lemon juice, honey and thinly sliced shallots and onions in a dish.  Place the Lake Trout skin-side up on the juice and onions and marinate for 30 minutes.  When the fish has marinated for a sufficient time, remove the fillets and place them skin-side down in a baking pan lined with non-stick aluminum foil. Spoon the honey and citrus juice marinade mixture over the filets. Arrange the red onions and shallots over the top of the fish.  Sprinkle with the lemon zest and drizzle with some good olive oil.  Bake for 20 to 25 minutes in a pre-heated 350° oven until fish flakes easily with a fork. Garnish with some lemon slices and roughly chopped fresh parsley.