Italian Grilled Trout

Recipe from: Fishing guide Aron Yukich, from Kasba Lake Lodge, Northwest Territories.

Serves: 3


  • 1-3 lb lake trout, filleted
  • 4 cups Italian, or sundried tomato, salad dressing (for marinade)
  • Oregano and pepper, to taste
  • 1 lemon, sliced
  • 1 medium-sized onion
  • 1 can mushrooms, or 1/4 lb fresh mushrooms if available


  • Marinate fish in dressing at least 30 minutes before grilling.
  • Grease the grill with cooking oil to prevent sticking, and place the fillets skin-side down; lightly season with oregano and pepper. Grill for about 5 minutes or until outer edges appear to be cooked. Flip and continue cooking for 3 minutes or until fish flakes with a fork and outer edges are crispy.
  • Baste with leftover marinade throughout the grilling; flip only once.
  • Garnish with lemon, sautéed onions and mushrooms. Serve with potatoes, beans and corn. This recipe also works with salmon and other species of trout.
Bob Sexton

Bob Sexton

Growing up in Gander, Newfoundland, and Peterborough, Ontario, Outdoor Canada's managing editor Bob Sexton jumped at every chance to wet a line and head afield. After spending half of the 1990s working as a tour guide in Latin America, he completed a Bachelor of Journalism from Ryerson University in 2001 and was hired on as Outdoor Canada's assistant editor. Since joining the magazine, he has won two Outdoor Writers of Canada awards, in 2008 and 2011, and contributed to numerous National Magazine Award winning or nominated stories. Sexton is the past president of the Canadian Society of Magazine Editors.

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