Source: Minneapolis-St. Paul magazine - Angry Trout Cafe, Grand Marais, Minnesota

The epitome of North Shore cooking done right, this fresh-fish entr? from George Wilkess Angry Trout Cafe in Grand Marais takes advantage of Lake Superiors depths - practically in the cafes back yard - and summers grilling frenzy. Use just-caught varieties from your own fishing expeditions, or try fresh salmon for a twist.

1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice
1/4 cup finely chopped red onion
2 teaspoons dried tarragon
1/2 to 3/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 pounds fresh lake-trout fillets, skinned and de-boned

To make the grilling sauce, combine the olive oil, lime juice, red onion, tarragon, salt, and white pepper in a medium-size bowl and mix thoroughly with a whisk.

Brush the trout fillets with the sauce and place (top side down) on a hot, oiled grill. Turn after about five minutes, or when the fish is halfway cooked. After turning, brush the tops of the fillets with a small amount of additional grilling sauce. Continue cooking for about five more minutes, or until the fish is fully cooked through. Garnish with a sprinkling of fresh chopped tarragon and a slice of lime.

Serves 6.

*Salmon or other game fish suitable for grilling may be substituted for the lake-trout fillets.