Stuffed and Grilled Rainbow Trout

I ordered the stuffed rainbow trout. Later that night, a friend confessed his shock and awe at my choice, and then willingness to devour my meal. I was in shock. My meal was delicious. A fish has been caught and prepared just so I could savor it.

INGREDIENTS - Bacon, onion, red pepper, baby spinach, salt, pepper, apple cider vinegar, rainbow trout, oil, lemon, tartar sauce

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. Rub the inside of the fish with oil and season inside and out with salt and pepper. Stuff generously with the filling. Make sure your grate is well oiled.

Remove the trout from the grill and allow to rest in foil for 5 minutes before serving.



If you are concerned about presentation for your guests, you can remove the head of the trout by placing your knife directly under the gills and slicing through.