Bob Blumer's Bacon-Wrapped Trout
Our final 'Pescatarian Holiday' recipe throws a bone to meat-eaters!
- 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.
Level of difficulty: As easy as wrapping a gift, then putting it on the BBQ
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.