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A friend in aquaculture stopped by this afternoon, and left me with four choice rainbow-trout for supper. I had forgotten how much I enjoyed these wonderful fish, and this recipe is simply amazing (and should work for pretty much any freshwater fish).
4 each Trout; approx 0.5-0/75lbs, cleaned (head and tail on)
8 rashers Bacon
1/4 cup Brown Sugar
1/4 cup Maple Syrup
1 Medium Onion
1 Lemon
Combine Brown Sugar and Maple Syrup, mix into a thick paste. Slice Onion and 1/2 of Lemon into thin (1/4") slices (cut remainder of lemon into wedges as garnish).* Wash and pat dry trout. Lay out a length of tinfoil slightly longer than the trout. Place strip of bacon on tin-foil, and brush on Syrup/Sugar mix onto bacon. Lay fish on bacon; then brush mix into gut-cavity. Stuff cavity with slices of onion and lemon, then brush more Sugar/Syrup mix onto exposed skin. Lay piece of bacon on top of fish, and wrap tightly.
Grill at medium-low (350-375) for 15 - 20 minutes, until fish is flaky.
*As I have an aversion to chewy bacon, I tend to par-fry my rashers to 1/2 cooked at this point
4 each Trout; approx 0.5-0/75lbs, cleaned (head and tail on)
8 rashers Bacon
1/4 cup Brown Sugar
1/4 cup Maple Syrup
1 Medium Onion
1 Lemon
Combine Brown Sugar and Maple Syrup, mix into a thick paste. Slice Onion and 1/2 of Lemon into thin (1/4") slices (cut remainder of lemon into wedges as garnish).* Wash and pat dry trout. Lay out a length of tinfoil slightly longer than the trout. Place strip of bacon on tin-foil, and brush on Syrup/Sugar mix onto bacon. Lay fish on bacon; then brush mix into gut-cavity. Stuff cavity with slices of onion and lemon, then brush more Sugar/Syrup mix onto exposed skin. Lay piece of bacon on top of fish, and wrap tightly.
Grill at medium-low (350-375) for 15 - 20 minutes, until fish is flaky.
*As I have an aversion to chewy bacon, I tend to par-fry my rashers to 1/2 cooked at this point
