it's the spring of the year and we're plying the skinny waters along the shoreline of Lake Ontario for trophy brown trout as these huge browns come on board the talk always turns to table fare and how to prepare them correctly let's go first to the preparation table as we show you one of my favorite recipes and then we'll take you back to the action as we catch some astounding brown trout in the spring of the year some great brown trout here today on Lake Ontario and one of the things that our customers always ask us about is what's the best way to prepare these fish so let's take it right from the cleaning table to every step of one of the most simple recipes you could possibly have for any type of Lake Ontario fish everybody who's in the restaurant business or around us at the West View Lodge knows that I have a rule has to be able to be cooked in under 20 minutes or I could want anything to do with it so let's take a look at the brown trout that we've got here I've got a medium-sized brown I capped him because he's nice and fat he's been eating pretty well I'm gonna cut the belly flap off this fish when I start to fillet just so that I'm not working through all the guts and the entrails of the fish I'm going to cut it out I'm going to get that right out of the body cavity I'm going to take a nine inch more flexible fillet knife and I'm gonna take a Flay off the side of this fish that that we can work right down along the backbone you can hear it cut through those bones we leave a little bit of a tip on beautiful orange fillet we don't push the knife totally down against the skin because we want to leave that fat layer against the skin that we've talked about in some of our and some of our other videos so let's just leave this section of fish where it's at for right now what has to be done with this now we've got to play off the side of this brown self we want to prepare it and we want to get this thing ready for the table so the first thing that we're gonna do is we're gonna trim this rib cage out of the fish we're just gonna lay that knife down we're gonna walk it down the inside of that rib cage at an angle at a 45 degree angle you can see how I'm just taking the ribs here and I'm coming off underneath this just making it nice and clean gonna cut that make sure that any little white spot that's fatty tissue any fatty tissue areas we want to get off that fish and now we've got a nice clean nice clean fillet you can see the pin bones if you get right in tight here see these pin bones that are rock and write down this fillet you can feel them with the tip of your blade you can either lay your blade cut down on both sides of that and pull that strip out or if you watch a lot of the cooking shows on TV they'll take a set of needle nose pliers and they'll grab the end of those pin bows and they'll pluck them out of the Flay so that that fillet stays whole now when we roll this over on the opposite side you'll notice that right here along the knife line this is called the lateral line on a fish this is a fish's fingers and toes when they're sensing bait fish and they're on the hunt in the water column when they sweep that bait fish they're sweeping it because this is where all the nerve endings come closest to the fish's skin on the surface of their body and they'll read distress in that bait through this lateral line it's also a very fatty tissue area so what we're going to do is we're going to lay that knife right down along the side of 45 degrees and we're going to cut this lateral line out of the fish once we get that lateral line taken out of the fish this fillet is virtually 100 percent pollutant free we've got anything that's gonna taste poorly in that in that fish fillet taken taken off the surface off the surface of the fish so it's nice and clean now here's what we're gonna do from the Rhapsody we've got this beautiful clean filet-o-fish now how do we handle it when we're cooking I'm going to turn your barbecue grill onto medium heat and while that's heating up I want you to get some fresh asparagus I want you to put that out on the grill get some butter liquid butter and a basting brush and I want you to base that asparagus put a little cracked black pepper on it keep on one side start that you can grill a medium heat then you're gonna come into the kitchen and you're gonna take a piece of aluminum foil about this big and once you get that aluminum foil you're gonna make sure that this filet is patted dry and then you're gonna take butter on the tips of your fingers and you're gonna rub that butter into the surface of this Flay once that's done you're gonna spread butter on the tinfoil as well so you've got a butter butter surface on the filet butter surface on the tinfoil then you're going to lightly sprinkle that with lemon pepper seasoning once that's done you're gonna take this fillet and you're gonna and you're gonna flip it over onto the aluminum foil so that you got the clean side of the Flay out now you're gonna take butter again on the tips of your fingers and you're gonna rub it into the surface of the fly sprinkle it again lightly with lemon pepper seasoning on the surface and then take a lemon and you're gonna cut that lemon into eighth of an inch discs and then on the surface of the Flay you're gonna lay a disc edge-to-edge all the way down the surface of that fillet on the aluminum foil once that's done all you need is a medium chunky salsa and I want you to pour a two-inch line onto the aluminum foil I'll bond to that Flay down center of the flay and off on this end once that's completed all you need to do is tempt that aluminum foil so that there's airspace roll up the ends create a temp pop that on the barbecue grill for 15 minutes once that's prepared your asparagus has always been already been on for a little while so you're gonna roll that asparagus you're gonna brush it again with butter put crack blacktop around the other side 15 minutes you're gonna uncap this aluminum foil this fillet is going to be done and the asparagus is going to be done at the same time and you're going to be in and out of this recipe in under 20 minutes beginning to end it's going to be a tantalizing taste treat your taste buds are gonna be thanking you your family's gonna be thanking you everyone in the neighborhood is gonna want to be coming to your house for dinner and what you're serving us Lake Ontario brown trout and that's the best way to do it let's go back to the action on Lake Ontario I'm here to tell you the only person more famous in this world today in April more famous than stormy Daniels is my buddy Mike Evans he has gotten a giant fish on this guy I'm looking at this brown he's a huge fish hold that to the side for me Mike come on right over keep your line outside the downrigger booms right there we're gonna work them right up the side you just be ready Tony with that throttle I may have you pull you know black to the middle and give me neutral when it gets close lamprey he'll write on the top of his head so when I get them down under this I'm gonna be coming in fast so you guys behind me watch the butter than that because I'm going to be moving like a bum going after a ham sandwich that's how fast I'm gonna be flying when this guy comes in he's coming right here Mike's got a real good band them keeping it nice and even just holding steady doing a good job with the wheel Tony we're just gonna work them in I believe this fish came on the gold tuxedo which is so hot for us on the Eastern Shore when we're fishing on Anderson not generally a great great bait down here on the south shore but this year in 2018 it's been new wind down perfect that's perfect right there let's just put steady even pressure on them Tony a little bit to the right with a bow you're doing a great job everybody's perfect this guys coming in looking good this is a big big brown Tony give me neutral oh he's going the other way forward Tony black side now wind down wind down wind down right now raise your rod tip back up here we go and I got coming in big big big kid round and look at that lamprey stuff to his head right there look at the size of this big there's a good look at this fish right here you can see that gold tuxedo everybody that that that fish came on in this partially clearing water a good choice natural but good visibility look at the hog belly on that perfect example of what a football Brown supposed to be like and he was taking it coming and he was giving it taking it the whole way Mike it was what do you feel like funny but the drag was too loose is there anything you want to say to your fishing compadres any advice you could give them well if you don't know how to do this you gotta come up here and talk to bill Mike I'm going to give you that $20 I promised you I knew I'll get it beauty good job buddy boy perfect you