Title: Grilled Lake Trout with Peppery Cranberry Sauce
Categories: Bbq Fish Blank
Yield: 4 Servings

1 1/2	lb	Lake trout fillet; skin-on
		Cranberry Sauce:
1/2	lg	Pink grapefruit
2	tb	Red onion; minced
1		Jalapeno; chopped
1	tb	Honey
1	tb	Leomon Juice
1	c	Cranberries
2	tb	Fresh Cilantro; chopped

Section pink grapefruit amd discard membrane. Dice grapefruit and mix with the other ingredients in a medium sauce pan. Simmer 6-8 min. until cranberries soften. Set aside.

Prepare the barbecue and oil the grill well. Cut the fillet into 4 serving portions. Barbecue skin down over medium high heat for about 7 minutes, turn and grill 3 min more. Serve skin side down and spoon sauce over the fish.

Jim Weller

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