2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 - 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey
Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or
oil. When heated, add chopped onion. Cook onions until light brown,
about six minutes. When tender and lightly carmalized, add honey,
vinegar, and currants. Let reduce until most of the liquid is gone.
Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle
and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and
pepper. Place pan onto rack about 3″ from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.
bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012