Bacon Grilled Cajun Trout

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 whole trout, 1 pound each, cleaned with heads and tails removed
  • 1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
  • 1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
  • 1/4 teaspoon liquid smoke (recommended: Wright's)
  • 1 tablespoon Cajun seasoning
  • 1/4 cup real crumbled bacon
  • Butcher twine, 12 pieces, 6 to 8 inches long
  • 8 slices thick-cut bacon
Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.

In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.

Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.

INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.

Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Trout Navarra-Style (Spain)

    Recipe courtesy of Emeril Lagasse