1 Heat grill to medium-high heat. 2 Place pats of butter on lake trout, flesh side up. 3 Add filets to a fish grill pan or aluminum foil. 4 Cook for about 3-5 minutes per side, until fish flakes easily. Thinner pieces will only take 3 minutes. 5 Season with salt and pepper to taste.
Fold up all 4 sides of the foil. Now, season the trout with any herbs you have on hand, such as parsley, dill, or oregano. And of course, let’s not forget salt, black pepper, some garlic, and red crushed pepper.
Preheat your grill. Set your grill to high on a gas grill, or add enough charcoal to create a higher temperature, then light it. Tear off a large piece of aluminum foil. Figure on using one that is about two times the size of the trout you'll be grilling, whether one large trout or a few fillets.
A bit of salt and pepper, along with a drizzle of butter and oil, may be all that you require on your grilled trout. However, using the foil method allows you to layer other ingredients in with the trout, imparting both flavor and additional nutrients.