Sunday, May 27, 2012


serves four

4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt
12 slices hickory-smoked bacon, room temperature 

Pat trout dry with paper towels if necessary. Brush trout inside and out with olive oil and season with salt. Starting with the head, just beneath the eye, begin to wrap the bacon around the circumference of the fish slightly overlapping so you do not see any of the fish skin. Each fish will take about 3 pieces of bacon to wrap. (Stop wrapping when you get to the last inch of the tail.) Wrap each fish and put on a clean platter. This step can be done up to 1 day in advance. If doing in advance, cover fish tightly and refrigerate until ready to grill.

Place fish in the center of the cooking grate over indirect heat and grill for 10 minutes. Turn fish and continue to cook for 5 to 10 minutes more or until fish flakes and is cooked through. Remove from grill and serve immediately.

bacon recipe courtesy of: Girls at the Grill