Lake Trout with Grapefruit and Shallot Sauce

Serves 4-5

INGREDIENTS

  • 2 lbs (~2 filets) Fisherfolk Lake trout

  • 1/4 teaspoon salt, plus more salt to taste

  • 1 Grapefruit (Any variety)

  • 2 tbsp olive oil

  • 2 shallots | minced

  • 1 tbsp fresh ginger | peeled and diced

  • 1 tbsp honey

  • 1 tsp cayenne powder

  • 1 tbsp green onions | finely chopped

  • 1/2 cup white wine | 125ml

INSTRUCTIONS

  1. Preheat the oven to 400°F. Season the Lake trout with 1 tbsp olive oil and salt on both sides, place in a baking dish, and bake until just cooked through, about 15 minutes.

  2. While the Lake trout is cooking, prepare the sauce. Segment the grapefruit by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, remove each segment of fruit from its membrane and set aside. Squeeze any remaining juice from the pith into the same container.

  3. In a medium skillet, heat the other tbsp of oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the ginger, squeezed grapefruit juice, honey, and cayenne and bring to simmer. Cook until the sauce is reduced almost fully, about 5 minutes.

  4. Add the 1/2 cup of white wine to deglaze the pan, and simmer until the alcoholic scent has cooked off, around 2 minutes.

  5. Right before serving, toss the grapefruit pieces into the sauce.

  6. Place the Lake trout on a serving dish, spoon the sauce over it, and top with freshly chopped green onions.

Enjoy!