Ingredients Needed for the Recipe

• 1 Laker 2-4 lbs.
• Half of bottle of Tabasco
• Butter
• 1 large onion
• Foil cooking bag

Cooking instructions:

First, you need to prepare the fish. Remove the guts and the head. Now you can stuff the cavity of the Laker using plenty of butter, sliced onion half of bottle of Tabasco. The entire operation needs to be done on a foil cooking bag. Once you’re done stuffing the Laker you need to seal it in the foil and let it cook on the grate over coals for about half an hour or more, depending on the size of the fish. The fish is done once the skin sticks to the foil and you can remove the meat from the top half, the backbone and the ribs in one piece

Comments:

If you’re really into spices, the Buttered Cajun Lake Trout is a wonderful dish.

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