Typically a fan of savory grilled lake trout, Todd Marsee — Michigan Sea Grant’s graphic designer and resident flavor artist — recently took a walk on the sweeter side. Here’s the story:
“I tend to stick with recipes I already know and love (several of which have popped up here on Freshwater Feasts). But when I pulled these fillets out of the fridge, I decided to try something new: baked honey-glazed lake trout.
The original recipe I modified calls for 1/3 cup brown sugar on top of the fish in addition to the honey glaze — which sounded like sugar overload to me. But it would add extra color and crunch to enhance the dish. If you try it with the sugar, let me know how it goes!
I served the trout with steamed broccoli and a broiled hash of potatoes, onions, mushrooms, and red peppers seasoned with oregano.
The next morning, I spotted some leftover fish in the fridge and popped it into an omelette with the leftover potato hash and some sharp cheddar. A tasty way to start off the day!”
Honey-glazed lake trout
4 fish fillets (1 large lake trout fillet cut in quarters)
1/4 cup honey
2 garlic cloves
1-2 tablespoons olive oil
A couple pinches of sea salt
1 pinch black pepper
- Heat oven to 425 degrees F.
- Combine honey, garlic, salt, pepper, and olive oil in a bowl.
- Place fillets in lightly oiled baking pan.
- Brush on honey sauce.
- Bake for approximately 20-30 minutes, until fillets are golden-brown or until desired doneness.