Yield: 8 servings
|\N \N||Judy Garnett|
|1 cup||Olive oil; mild, imported|
|8 \N||12 oz trout; head/tails on|
|\N \N||Salt & pepper; to taste|
|16 \N||Slices bacon; cooked crisp|
|6 tablespoons||Fresh lemon juice|
|40 \N||Bacon; half-cooked (limp)|
|40 \N||Round wooden toothpicks|
|\N \N||Lemon wedges|
You will probably need a grill basket for this recipe. Marinate the fish by combining marinade ingreds. Place marinade and fish in a well-sealed baggie and let sit at room temp. for 1 hour. Turn several times so that marinade will touch fish inside and out. Remove fish from marinade and lightly pat outsides of fish with paper towels.
Salt and pepper insides of fish well, then put 2 slices of crisply cooked bacon inside each fish. Wrap each fish completely in half-cooked bacon, using 5 slices per fish. Fasten bacon strips with round wooden toothpicks. Arrange fish in a grill basket. Place grill basket on prepared grill and cook for about 5 minutes on each side or until brown. Bacon should be crisp. Transfer fish to serving platter and serve. Pass lemon wedges. Gourmet Fish on the Grill formatted by Judy Garnett for M-M.