What to do when the fish dies and you can't release it.
Salsa-stuffed Lake Trout
from the Freshwater Angler America's Favorite Fish Recipes cookbook
Salsa-stuffed Lake Trout
from the Freshwater Angler America's Favorite Fish Recipes cookbook
1 whole drawn lake trout (1-1 1/2 lbs.), head removed
3 Roma tomatoes, seeded and chopped (3/4 cup)
1/3 cup sliced green onions
1/2 cup thinly sliced celery
1/3 cup snipped fresh parsley
3 tablespoons snipped fresh cilantro leaves
1 jalapeno pepper, seeded and minced (2 tablespoons)
1 tablespoon snipped fresh basil leaves
1 teaspoon salt
1/2 teaspoon white pepper
Build a campfire and allow it to burn down to glowing coals. Cut two 30"x18" sheets of heavy-duty foil. Place trout in center of one sheet. In medium mixing bowl, combine remaining ingredients. Stuff cavity of fish with vegetable mixture, spreading any excess mixture on top of fish.
Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly. Place packet seam-side down on second sheet of foil. Fold as directed above. Place packet on cooking grate over campfire. Cook for 10 minutes. Turn packet over. Cook for 5 to 10 minutes longer, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.