However, onward and upward!
Here is a recipe I recently shared with the Nashville Grotto. A great and easy recipe for those who enjoy camping, or may want something new on the grill at home.
Bacon Wrapped Trout
Prep: 15 min. Grill:15-20 min.
Yield: 6 Servings
Ingredients -
6 - 14-16 oz rainbow trout, butterflied, bones removed
1Tbsp, Four Seasons Blend (see recipe below)
1bunch flat leaf parsley
1bunch Thyme
1/2cupfresh sage leaves, thinly sliced
11/2 lb thinly sliced bacon
Directions
Prepare grill for medium heat
Season trout inside and out with Four Seasons Blend. Stuff with herbsand wrap with bacon.
Grill trout, turning frequently to prevent flare ups, until bacon is crisp and a paring knife inserts easilyinto flesh and is warm to the touch when removed, 15-20 minutes
Do Ahead: Trout can be stuffed and wrapped 6 hours ahead, cover and chill.
Four Seasons Blend
Makes 1/2 cup
–make double or triple batch of this all purpose seasoning salt and use it for your summer
grilling.
Ingredients
1/2 cup kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp garlic salt
1/2 tsp cayenne pepper
Combine salt,pepper, garlic salt and cayenne in a spice mill or blender and grind until the consistency of very fine sand.
Do ahead: Blend can be made 6 months ahead. Store airtight at room temperature.
This recipe brought to you by: Bon Apetit–May 2013 issue
