Mediterranean Lake Trout

Mediterranean Lake Trout

Ingredients

• 3-5lb lake trout, fileted and cubed into 1-2" pieces.
• 2 bell peppers coarsely chopped.
• 1 red onion halved and sliced (remove the core before slicing).
• 1/2 cup kalamata olives.
• 1/3 cup feta cheese. (or 1/2 cup if the chef agrees! )
• 1 zucchini quartered lengthwise, then cubed into ½” pieces.
• 1/2 cup of sundried tomatoes.
• 5 tbsp. Mediterranean seasoning, Club House brand is a good choice.
• 3 tbsp. butter or margarine.
• 1/2 cup water.

Optional: Toss in a handful of halved or quartered fresh mushrooms (canned mushrooms will work as well if no fresh ones are available).

Cooking Instructions

Fish & Vegetables

Coat the fish – which should be left slightly moist after filleting - with all but 1 tsp of the Mediterranean seasoning.

Heat butter or margarine in the pan over medium high heat, and add coated fish pieces to the hot pan, cooking until they are seared, but not cooked all of the way through.

Add peppers, onions, and zucchini to the pan with the fish, cook for 2 minutes and then add the olives, sun dried tomatoes, mushrooms (if using), water, and the remaining tsp of Mediterranean seasoning. Stir to combine, and continue cooking until the vegetables are tender crisp, and the fish is cooked through.

Garnish with feta cheese.

Serve with either Greek style roasted potatoes, or Mediterranean Rice - see cooking instructions below.

Mediterranean Rice

Heat 2/3 tbs. of butter in a pan over medium heat, add cooked rice together with 1 finely grated garlic clove, zest of half a lemon, 1/4 tsp turmeric, 1 tbsp Mediterranean spice, and salt and pepper to taste.

Stir often until heated through.

Greek Style Potatoes

Place the par-boiled potatoes in a pan together with 1 finely grated garlic clove, zest of half a lemon, 1/4 tsp turmeric, 1 tbsp Mediterranean spice, and salt and pepper to taste.

Toss to coat then add approx. ¼ cup of water to the pan, cover with foil and cook over medium heat until heated through.

Cook’s Notes

To save some time when cooking lunch, cut up your vegetables, prepare the rice or potatoes, and portion out the other ingredients – excluding the fish of course – the evening before, or in the morning before you head out on the water.

Rice: prepare 1 ½ cups uncooked rice which should yield approx. 4 cups of cooked rice.

Potatoes: par boil 3 to 4 med/large potatoes and then cut into quarters.