Stuffed and Grilled Rainbow Trout

There was a restaurant I was able to enjoy once where everything on the menu was very hand on. It was an upscale version of my grandfather’s hunts in the woods to feed his family.

From rabbit ravioli to lamb lasagna. I ordered the stuffed rainbow trout. It came out slit down the middle and absolutely loaded with a delicious rice filling. I enjoyed every bite, leaving little behind on my platter.


– bacon – onion – red pepper – baby spinach – salt and pepper – apple cider vinegar – rainbow trout – lemon


Prep your charcoal grill for a single layer fire and clean and grease the grate well.

In a large skillet, cook the bacon until crispy, over medium heat. Remove from pan and place on paper towel-lined plate to drain.

Add the onions and pepper to the skillet and season with salt. Cook for about 5 to 7 minutes.

Stir in the spinach and wilt, about 5 minutes longer. Remove from heat and allow to drain in a colander or over a mesh sieve.

Toss in the bacon, apple cider vinegar, and season with pepper if desired.

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