BACON-WRAPPED TROUT RECIPE - (4.6/5)
Provided by á-9182
Number Of Ingredients 6
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 frequently to prevent flare-ups, until bacon is crisp and a paring knife inserts easily into flesh and is warm to the touch when removed, 15-20 minutes. • DO AHEAD: Trout can be stuffed and wrapped 6 hours ahead. Cover and chill.
BACON-WRAPPED TROUT
Categories Quick & Easy Dinner Lunch Trout Spring Summer Grill/Barbecue Sage Thyme Party Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 servings
Number Of Ingredients 6
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.
ROAST TROUT WITH BACON AND HERBS
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
- Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
- Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams
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.
BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
BACON-WRAPPED TROUT
Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn. From the LCBO magazine.
Provided by evelynathens
Categories Trout
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
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.
PAN-FRIED TROUT WITH BACON
Categories Fish Pork Quick & Easy Lemon Bacon Spring Pan-Fry Tarragon Capers Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.
BAKED TROUT WITH BACON
Another I found while 'net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don't get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get 'em. (Fishing at the supermarket is no fun) So it's something kinda rewarding after I've made a large (to me) trip to catch 'em. And lemme tell ya, those trout don't come easy to me, fly rods mess me the heck up. A shame I'd get dirty looks from purists if I attempted to use a casting rod. LOL
Provided by Iowahorse
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 359.4, Fat 23.4, SaturatedFat 7.9, Cholesterol 117.8, Sodium 267, Carbohydrate 0.4, Fiber 0.1, Protein 34.8
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