Baconwrappedtrout Recipes

BACON GRILLED CAJUN TROUT

Steps:

• 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.

BACON-WRAPPED TROUT

Steps:

• Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
• Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill.

BAKED TROUT WITH BACON

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.

BACON-WRAPPED TROUT

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.

BACON WRAPPED TROUT

Steps:

• Heat charcoal grill to medium-high heat. Season fish fillets with black pepper and thyme. Place on a oiled removable grill rack and set aside. Saute' bacon in a large skillet until cooked but still soft. Place 2 bacon strips on top of trout fillets. Place trout on grill and cook until fish flakes and bacon is crisp. Serve with melted butter.

BACON WRAPPED TROUT

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
• Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.