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Add a photoServings: 4
Ingredients
- 1 x lemon
- 3 slc bacon cooked, liquid removed,
- Â Â and crumbled
- 3 Tbsp. minced parsley
- 1/2 tsp pink peppercorns
- 1/4 tsp salt
- 1 pch freshly-grnd black pepper
- 4 whl trout cleaned, and
- Â Â boned from belly side
- Â Â Extra virgin olive oil spray as needed
- 1/2 tsp salt
- 1 pch freshly-grnd black pepper
Directions
- Peel lemon; throw away rind. Dice pulp into small pcs. In a small bowl, combine lemon pcs, bacon, parsley, peppercorns, salt, and pepper. Mix well.
- Spoon one fourth of the bacon mix into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.
- Place trout on center of cooking grate and grill 12 to 14 min, turning once halfway through grilling time, till fish flesh is opaque and flakes easily with a fork.
- This recipe yields 4 servings.
- Wine Recommendation: There is no finer match for this light grilled fish dish than a light white wine from a cold climate - try a Gruner Veltliner from Austria.
- Beer Recommendation: Did someone call for a pint of bitter The clean, bitter flavor of a true English Ale is a perfect foil for the sweetness of the trout and the refreshing spiciness of the lemon and peppercorns.
- Comments: Lemon bits add in refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add in an intriguing burst of flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 17 | 37% |
| Total Fat 1.93g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 453mg | 19% |
| Potassium 131mg | 4% |
| Total Carbs 1.06g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.22g | 0% |
| Protein 6.08g | 10% |
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