“Lake to Plate” – Grilled Trout Wrapped with Bacon (Fishing Trip in Brian Head, UT)

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LakeToPlate

“Lake to Plate” – An exclusive Brian Head, UT fishing trip featuring Grilled, Trout Wrapped with Bacon (Adapted from a recipe by Adam Perry Lang)

Grilled, Trout Wrapped with Bacon

Ingredients:

  • 6 14-16-ounce rainbow trout, butterflied, bones removed
  • 1 tablespoon 4 season spice blend (recipe below)
  • 1 bunch flat-leaf parsley
  • 1 bunch thyme
  • 1/4 cup fresh sage leaves, thinly sliced
  • 2 1/2 pounds thinly sliced bacon

Preparation:

Preheat grill for high heat.  Wash the trout by holding them under cool running water and pat the trout dry inside and out with paper towels and season cavity and outside with 4 season spice blend (recipe below).

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Stuff with herbs and wrap each trout with 6 slices of bacon around the middle so that the edges overlap slightly, securing  with toothpicks, leave head and tail exposed.

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Turn your gas grill down to medium/low, brush grill with oil and cook the bacon-wrapped trout until bacon is crisp, 15 to 20 minutes, turning every 3-4 minutes. (I used an open campfire on our trip) Watch for flare-ups from bacon slices.

Grilled, Trout Wrapped with Bacon   Grilled, Trout Wrapped with Bacon

Top with Sweet Green Grill Sauce (recipe below)

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4 season blend

Ingredients:

  • 1/2 cup kosher salt
  • 2 tablespoon freshly ground black pepper
  • 2 tablespoon granulated garlic
  • 1 teaspoon cayenne pepper

Preparation:

Combine salt, pepper, garlic salt, and cayenne in a spice mill or blender and grind until the consistency of very fine sand. You can store in an air tight container for up to 6 months.

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Sweet Green Grill Sauce

Ingredients:

  • 1 cup light brown sugar
  • 1/2 cup olive oil
  • 3/4 cup dark rum
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons Kosher salt

Preparation:

Whisk all ingredients in a glass bowl

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Grilled Trout Wrapped with Bacon

Grilled Trout Wrapped with Bacon

Ingredients

  • 6 14-16-ounce rainbow trout, butterflied, bones removed
  • 1 tablespoon 4 season spice blend (recipe below)
  • 1 bunch flat-leaf parsley
  • 1 bunch thyme
  • 1/4 cup fresh sage leaves, thinly sliced
  • 2 1/2 pounds thinly sliced bacon

Instructions

  1. Preheat grill for high heat. Wash the trout by holding them under cool running water and pat the trout dry inside and out with paper towels and season cavity and outside with 4 season spice blend. Stuff with herbs and wrap each trout with 6 slices of bacon around the middle so that the edges overlap slightly, securing with toothpicks, leave head and tail exposed.
  2. Turn your gas grill down to medium/low, brush grill with oil and cook the bacon-wrapped trout until bacon is crisp, 15 to 20 minutes, turning every 3-4 minutes. Watch for flare-ups from bacon slices. Top with Sweet Green Grill Sauce (recipe below)
http://www.foodiemadesimple.com/grilled-trout-wrapped-with-bacon/

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