2-1/2 lbs. Lake Trout Fillets
1-1/2 cups water
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1 tablespoons Garlic Powder (or 1 clove garlic)
2 teaspoons salt
2 dashes pepper
Take tin foil and make a “pan” shape with sides folded up, or use tin foil 13×9″ pan. Pour water into tinfoil, and add seasonings. Allow to heat until steaming (but not boiling) on grill. Lay fillets in pan in a single layer, skin down. Cook on grill until simmering, then flip fillets over and cook for 2-4 minutes. Remove fillets from foil with spatula and salt and pepper to taste. Serve with baked potatoes, and corn on the cob for a classic summer dinner!
Serves 4.