What do you do when your Dell Technologies Family takes you fishing in Wisconsin in October? Enjoy the a beautiful day on Lake Michigan with friends, some nice cold Miller Lite and some sport fishing.
Now the best part is enjoying the fruits of your labor. Taking some trout fillets home, I decided that lunch the next day would be best served by the fish caught on the lake, and what better way to make the fish than on my trusty Camp Chef pellet grill. There’s nothing like fish cooked with the smoke from a pellet grill other than maybe making it on an open fire camping.
So here’s the prep, a couple fillets, a lemon, a tomato, some broccoli, salt, pepper, garlic powder, dill and of course Wisconsin’s very own fresh butter.
Pull out some aluminum foil and make yourself a double layered cooking sheet large enough to fit your fillets, spray a little pam on the foil, place the fillets, skin side down on the foil. Take your lemon tomato slices and place them directly on and around the fish. I prefer to put the lemon slices directly on the fish and the tomatoes around the sides. Sprinkle with salt, pepper, garlic powder and dill weed to taste. Add a dollop of butter on each lemon wedge on top of the fillets.
I made a side of charred broccoli as well on the pellet grill and all items cooked for the same time. The broccoli is simple enough, cut the broccoli flowers off into bite size pieces, place in a bowl, add virgin olive oil, salt and pepper to taste, toss and place on a cookie sheet, or in my case, a vented vegetable grill screen. Cook all items on 400 degrees for about 30 minutes or until the fish reaches an internal temperature of 160 degrees. I use an infrared thermometer to check the exterior temperature of the fish rather than using my grill thermometer probe. Either works fine. When done cooking, you’ll have some of the best trout you’ve ever had, especially when caught in Lake Michigan with your own two hands.