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Ingredients

• 3 -4 pound(s) lake trout
• 1 orange
• 1 lemon
• 1 lime
• salt & pepper
• butter & oil

Directions

Gut fish and remove head. Thinly slice the lemon, orange and lime. Lightly rub the cavity of the fish with salt. Place fruit slices in cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap in tin foil making sure of a good seal. Cook on each side for about 10 mins. Fish will flake off the bones.