Bacon Wrapped Trout

Bacon Wrapped Trout

Bacon Wrapped Trout Stuffed with Herbs 

from the New Camp Cookbook by Linda Taylor

4 Servings  

This camp staple is a classic, foolproof recipe for a fresh catch of the day. Kitchen twine holds the lemons and scallions together, but un-waxed, plain dental floss works in a pinch. 

whole trout, butterflied and bones removed 

Salt and ground black pepper 

Garlic powder  

8 sprigs thyme  

4 sprigs rosemary  

2 large lemons, halved crosswise, sliced into thin half moons 

8 scallions  

16 to 20 strips bacon 

Prepare a grill over medium heat. 

Season the trout inside and out with salt, pepper, and garlic powder. Stuff each trout with 2 sprigs thyme, 1 sprig rosemary, and a row of lemon slices. Layer one fourth of the remaining lemon slices and 2 scallions on top.  

Wrap the trout with bacon, starting at the tail and tucking the end of the bacon strip under itself before continuing with another strip. You’ll need 4-5 strips of bacon per fish. Tie a long length of kitchen twine around each trout to secure the fixings. 

Grill the trout until a knife easily pierces the thickest part of the 

flesh and the bacon is crisp, 15 to 20 minutes, turning frequently to avoid flare 

ups. 

 

New Camp Cookbook

Leave Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.