Salsa and Cheese Baked Lake Trout

Harold Written by 

(6 votes)

Add a little Mexican flair to your trout fillets - Ole!


2 large Lake Trout fillets

1 cup mild, chunky salsa

1 cup shredded or cubed Monterey Jack cheese

1 cup crushed nacho chips

½ cup butter

Heavy duty aluminum foil*

Salt and pepper

Prepare your cooking fire by letting it burn down until you have a bed of hot coals, then spread them around until they are evenly distributed under your cooking grate.

Cut a piece of foil big enough to lay 2 of your fillets on in a single a layer.

Spread half of the butter on the foil, lay 1 of the fillets on top, and then cover with the salsa and cheese.

Cut another piece of foil the same size as the first and spread the remaining butter on the downside of the foil.

Place the second fillet over top of the salsa and cheese covered fillet, and seal tightly around the edges.

Place on grill over the hot coals, and bake for about 20 minutes, turning at least once so it does not burn.

Your fish is usually ready when the foil puffs up.

Place foil pouch on serving dish cut open and sprinkle with crushed nacho chips just before serving.

Cooks Notes:

In the event you would like to spice things up a bit either substitute medium or hot salsa for the mild, or sprinkle 1 tbs. of chopped fresh jalapeño pepper over the salsa cheese mixture.

* If you don't have heavy duty aluminum foil available, use a double layer of regular foil to make your pouch.


Last modified onTuesday, 03 April 2018 11:35
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