Ingredients
- 4 (10-ounce) trout, head and tail on, gutted
- 2 tablespoons olive oil
- Salt and pepper
- 4 large sprigs fresh sage
- 2 lemons, halved and sliced
- 1 1/2 pounds sliced bacon
- Toothpicks
Directions
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.
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By Pejelagarto
on August 02, 2011
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We just cooked this recipe and we love it!!!
I love the taste of the bacon stuck to the skin of the trout.
I highly recommend this recipe.
By lullbb_12055374
Lakewood, 44
on August 09, 2009
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I tried this recipe after a great day of fishing. The bacon does make for a moist, perfectly cooked fish, however, I thought it was a waste of great bacon. Because the skin sticks to the bacon, it become inedible. It was difficult to wrap the entire fish in the bacon and even more difficult to place the toothpicks to keep the bacon in place. A better way, would be to fry the whole fish in bacon fat with some fresh sprigs of sage and some lemon juice at the end to lighten the flavor. Next time I consider wrapping a fish, I think I would rather use banana leaves and roast the fish in the oven or maybe smoke the fish. I won't be using this recipe in the future.
By hansoncd_10559917
little rock, AR
on July 01, 2008
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FRESH trout, stuffed with thinly sliced lemon and fresh sage leaves, wrapped in uncured applewood smoked bacon... I made this on a weekend when my sister smoked a big ham because our mother said she hated trout. She ate so much, she didn't even try the ham :
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