Bacon Wrapped Trout Recipes

Steps:

• Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.
• Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
• Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
• Cut off the string and serve.
• Tip: To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

Steps:

• Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
• Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
• Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.

Steps:

• In a heavy saucepan boil vinegar, water, onions (about 4 cups), sugar, and 2 teaspoons chopped rosemary or substituted herb, stirring occasionally, 7 minutes, or until onions are slightly softened.
• Remove pan from heat and let stand 15 minutes.
• In a coarse sieve set over another saucepan drain onions, RESERVING cooking liquid.
• Transfer onion compote to a bowl and cool.
• Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup.
• Add broth and boil liquid until reduced to about 1 1/2 cups.
• Stir in cream and boil sauce until reduced to about 2 cups.
• Reserve sauce in pan.
• Preheat oven to 450F and lightly oil a large shallow baking pan.
• Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
• Wrap 4 slices bacon around middle of each trout, overlapping them slightly (optional)leave head and tail exposed.
• In a 12-inch heavy skillet heat oil over moderately high heat and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes.
• Pour off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
• Top each trout with 2 herb sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
• Pour off remaining fat from skillet and deglaze skillet with reserved sauce over medium heat, scraping up any brown bits.
• Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
• Divide sauce among 6 plates and top with trout.
• Serves 6.

Steps:

• Preheat the oven to a temperature of 400 degree F.
• Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
• Divide this mixture into four portions and place one portion in the cavity area of each trout.
• Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
• Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
• Serve immediately.

Steps:

• Pre-heat oven to 400F
• Wrap 2 slices of bacon around each fish and place in a shallow ovenproof dish with the loose ends tucked underneath.
• Bake for 15-20 minutes, until tender.
• Garnish with chopped parsley.