Lake trout fillets
Kikiman soya sauce
Brown sugar
Butter

Prepare each trout fillet in the following manner:

Rinse and pat dry. Rub brown sugar on both sides of each fillet. Place fillets in a zip-lock plastic bag and pour in desired amount of Kikiman (or other) soya sauce. Marinate in the refrigerator for approximately 6 hours, turning periodically.

After marinating time is complete, take the fillets out of the bag and wrap in tin foil, putting some butter and some of the soya sauce in the foil with the fish. Barbeque for approximately 20 minutes.

SKIN-ON TROUT: If the skin is on the trout, marinate in the manner described above, but when you remove the trout from the zip-lock bag, place it on the barbeque skin side down, no tin foil. Using any type of smoke chips (e.g. hickory, cherry) -- soak the chips in water first, in a tin cup. Turn the barbeque burner on high and smoke the fish for 5-20 minutes, depending on flavour desired. Then turn the center burner down to medium, leaving the end burners on high (this is "indirect cooking") for 30-40 minutes. Check that fish flakes easily before serving.