Chili-Rubbed Lake Trout

Cathie and I had this recipe upon my return from Clearwater West Lake. I always like to say this recipe was the best, it truly was awesome and very easy to do. Along with the trout we had a cherry tomato, feta cheese, purple onion, and fresh basil salad. We used a balsamic vinegar and olive oil dressing. Our side was stuffed large capped mushrooms. The stuffing was made up of onion, celery, garlic, and W.F. Stewarts home made italian sausage.

ingredients

• 2 large dried ancho chilies * (about 1 ounce)
• 1 1/2 teaspoons dried oregano
• 1 1/4 teaspoons coarse salt
• 1 teaspoon sugar
• 1 large garlic clove, pressed
• 1 teaspoon chopped canned chipotle chilies**
• 1 teaspoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon (about) water

4 6-ounce lake trout fillet pieces without skin

Lime wedges

preparation

Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.)

Preheat oven to 400°F. Spread 2 generous teaspoons chili mixture over each lake trout fillet. We cooked the trout indirect on our Weber Summit 660. We put each individual on a its own piece of tin foil brushed with a light coating of olive oil. We cooked the trout for ten minutes. The mushrooms were cooked on the upper rack for twenty minutes ( we put them on ten minutes prior to the trout. 

We adapted this recipe from Epicurious.com, the recipe is from a restaurant in St. Louis, MO. called Babalu's.