Smoked Lake Trout with Sauteed Peppers
Updated February 23, 2016 
This image courtesy of Joseph DeLeo
Serves4
Cooking Methodsauteeing
CostModerate
Total Timeunder 1 hour
OccasionCasual Dinner Party, game day
Recipe Coursemain course
Five Ingredients or LessYes
Mealdinner
Taste and Texturehot & spicy, smoky
Ingredients
- 4 sweet green frying peppers
- 8 small yellow hot peppers
- Olive oil
- Salt and freshly milled black pepper
- 4 smoked trout, preferably boned with head and tail intact (6 to 8 ounces each)
- 2 to 3 lemons, halved
- Freshly grated horseradish
Instructions
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Preheat the oven to 300°. Cut both types of peppers lengthwise and remove the seeds and veins. Lightly coat a heavy skillet with olive oil. Sauté the peppers until they give off their juices and wilt. Season to taste with salt and pepper. Place the trout on a baking sheet and heat in the oven for 10 minutes. Serve with the peppers, fresh lemon wedges, and freshly grated horseradish.
Christopher Idone
