Bob Blumer has New Idiom for 2022: ‘When Pigs Swim Upstream’
As we wish all of our friends and family a Happy New Year, we also thought we’d wrap Bob Blumer’s ‘Pescatarian Holiday’ Recipe Series by committing the wonderful sin of adding bacon into the mix. It’s been seven weeks of this series – inspired by the Feast of the Seven Fishes and Winemaker Rob Lloyd’s pescatarian ways – so it’s only fair to our meat-eating fans to feed their need for some fatty goodness. Right?
This is the seventh and final installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locator for local shopping!
Bob Blumer’s Bacon-Wrapped Trout
- 4 trout head and tail on, gutted
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 8 large sprigs fresh thyme
- 2 lemons halved, then sliced
- 1½ pounds sliced bacon
Preheat grill to medium-high direct heat
Rinse and pat dry fish inside and out. Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 2 sprigs of thyme.
Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require approximately 6 strips of bacon.
Grill for approximately 5 minutes per side, or until bacon is crispy and trout is cooked throughout. Resist moving fish around, but peek underneath to ensure that bacon isn’t burning. If necessary, modulate the heat so that the bacon doesn’t burn before the fish is cooked.
Active prep/cooking time: 20 minutes Grilling time: 10 minutes
Pan version: Trout can be pan-seared in a dry pan over medium-high heat for approximately 5 minutes per side, or until cooked throughout.
Advance work: Trout can be wrapped in bacon and refrigerated earlier in the day.