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Trout on the grill can seem intimidating to some, it can stick and it's easy to overcook. Our expert guest Sara Moulton showed us a simple way to help to ensure success when grilling fish. Sara wrapped the trout in bacon to help it release from the grill. The added bonus is that it also imparts its delicious salty smoky goodness into the fish. Paired with lemon verbena from the garden, this dish makes a perfect summer entrée.
Rainbow trout are one of the few farm-raised fish that are recommended by the Monterrey Bay Aquarium's Seafood Watch. As always, we recommend checking with the Seafood Watch http://www.montereybayaquarium.org/cr/seafoodwatch.aspx for a complete and up to date listing of which fish make good choices for dinner based on the farming practices and population in the ocean. The information is ever changing and it's important to stay informed.
Bacon Wrapped Trout stuffed with Garden Herbs
4 book boned Rainbow Trout (about 1-1 ½ pounds each), head and tail on, ribs bones removed
Kosher Salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
Extra virgin olive oil
8 sprigs of lemon verbena, (or could substitute rosemary sprigs)
16 slices of bacon, trimmed slightly so that they can wrap around the fish neatly
1. Preheat a gas grill to high heat. If using a charcoal grill set up the grill for indirect heat.
2. Season the flesh side of the trout with salt, pepper and lemon juice. Drizzle with a little olive oil and set aside for about 10 - 15 minutes to marinate.
3. Bruise the sprigs of lemon verbena with a rolling pin to release their oils. Put 2 sprigs in the cavity of each of the trout.
4. Lay 4 slices of bacon side by side on a work surface so that they are touching but not overlapping. Lay one trout on the bacon so that it is perpendicular to the bacon. Wrap the bacon around the trout so that it just touches on the top side. Repeat this process with the other fish.
5. Oil the trout well, and put them on the grill seam side down. Reduce the heat to medium high. Cook the fish about 5-8 minutes per side with the grill closed. Use a large offset spatula (or two) to maneuver and flip the trout on the grill.
6. Serve whole along with your favorite Summer side dishes.
Serves 4
Special Thanks:
Sara Moulton, Executive Chef Gourmet Magazine, former Food Network TV host and Cookbook Author including the upcoming, "Sara's Everyday Family Dinners," Simon and Schuster, April 2010
www.saramoulton.com