Grilled Lake Trout With Peppery Cranberry Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lake trout fillet
		- skin-on
		Cranberry Sauce
1/2		Pink grapefruit (large)
2 tablespoons	30ml	Red onion - minced
1		Jalapeno - chopped
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Lemon juice
1 cup	93g / 3.3oz	Cranberries
2 tablespoons	30ml	Fresh cilantro - chopped

Recipe Instructions

Section pink grapefruit and discard membrane. Dice grapefruit and mix with the other ingredients in a medium sauce pan. Simmer 6-8 minutes until cranberries soften. Set aside.

Prepare the grill and oil the grill well. Cut the fillet into 4 serving portions.

Grill skin down over medium high heat for about 7 minutes, turn and grill 3 min more.

Serve skin side down and spoon sauce over the fish.

Source:
Bobby Flay

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