Grilled Whole Lake Trout with Fennel Salad Grilled Whole Lake Trout with Fennel Salad

Author: Canadian Living

Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004


Tarragon Mayonnaise:


Trim tops and fronds off fennel; chop and set aside. Quarter fennel; slice paper-thin to make 3 cups (750 mL) and set aside.

In bowl, whisk together parsley, oil, vinegar, garlic and half each of the salt and pepper; add sliced fennel and toss to coat. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Sprinkle fish, inside and out, with remaining salt and pepper; stuff cavity with fennel tops and fronds. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 15 minutes. Turn basket or loosen fish with spatula and, using 2 spatulas, 1 over and 1 under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.

Tarragon Mayonnaise: Meanwhile, in small bowl, combine mayonnaise, tarragon, mustard and vinegar; cover and refrigerate. (Make-ahead: Refrigerate for up to 1 day.)

Serve fish with fennel salad and tarragon mayonnaise.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 601 mg
  • Protein 27 g
  • Calories 295.0
  • Total fat 18 g
  • Cholesterol 79 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g


  • Iron 6.0
  • Folate 17.0
  • Calcium 10.0
  • Vitamin A 11.0
  • Vitamin C 17.0
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Grilled Whole Lake Trout with Fennel Salad