Stuffed and Grilled Rainbow Trout

4 from 2 votes

Stuffed and Grilled Rainbow Trout

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.

Prep Time5

Cook Time25

Resting Time5

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings: Servings

Calories: 328kcal

Ingredients

4 slices of bacon chopped into small pieces
1 onion diced
1 red pepper stemmed, seeded, and diced
8 oz organic baby spinach
salt and pepper
2 tsp apple cider vinegar
4 whole rainbow trout gutted and cleaned for cooking
1 tbs oil
1 lemon sliced into wedges
tartar sauce of choosing I 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.

Notes

Cook's Summer Grilling

Nutrition