6:23 PM
By: Jennifer McLagan
Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn.4 cloves garlic, smashed
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String
4 sprigs sage
4 sprigs thyme
4 whole trout, 12 to 14 oz (375 to 430 g) each, cleaned
Salt and freshly ground pepper
8 slices bacon
String
1. Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.
2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
4. Cut off the string and serve.
Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.
2. Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
3. Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
4. Cut off the string and serve.
Tip
To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.
Serves 4
Posted in: Food
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