Hemingway's Trout
I love this time of year. The trees are beginning to get buds, the warm air is filled with the songs of birds and frogs, and the streams are starting to come back to life after the cold winter. This return to warmer days is signified by one event for many here in Pennsylvania, trout season. For many a lot of time in the coming weeks will be spent on the water. If you catch a few trout, try this simple preparation. A few basic ingredients highlight the delicate fish, and make for a quick meal that will impress anyone you share it with.
Preparing The Meal
Start by cleaning the trout (leaving the head on) and pat the fish dry inside and out. Season the fish with salt and pepper, making sure to season the inside as well. Wrap each fish with two pieces of bacon, starting behind the gills and going to the tail. Pre-heat the grill to allow the grates to get hot. You want the grill to be hot enough that you can hold your hand comfortably 2 inches over the grate for only a few seconds. While the trout is cooking, watch for flare-ups as the bacon fat begins to render out( you do not want the bacon to burn as the fish cooks). Place your bacon wrapped trout on the grill, and let it sit for 2 minutes. Squeeze some lemon over the trout and let it cook for 3 more minutes. Carefully flip the trout over and squeeze a little more lemon over the fish. Cook for an additional 5 minutes. You will know the fish is done when you can easily peel the backbone and the ribs away from the opaque flesh. When the fish is done, transfer to plates and serve immediately. Enjoy with any sides you prefer, but I recommend some good bread, some fresh pesto, and a good beer.
Ingredients
4 Brook Trout, Cleaned
8 Strips Bacon
Kosher Salt and Fresh Ground Black Pepper
1 lemon, Cut into Wedges