4 lake trout steaks, about 1 inch thick
¼ cup vegetable oil
freshly ground black pepper
1 cup mayonnaise
3 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
3 tablespoons lemon zest
In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend. Set aside.
Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.
Adapted from North Carolina Sea Grant