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.
4whole rainbow troutgutted and cleaned for cooking
1tbsoil
1lemonsliced into wedges
tartar sauce of choosingI mixed lemon juice and some cayanne with mayo for a bit of a zing
Instructions
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. Arrange the trout over the grate and cook for 10 to 15 minutes, flipping once halfway through, until flesh easily flakes with a fork.
Remove the trout from the grill and allow to rest in foil for 5 minutes before serving.