4.4/5
(9 Votes)
Ingredients
- 6 14-16-ounce rainbow trout, butterflied, bones removed
- 1 tablespoon Four Seasons Blend (click for recipe)
- 1 bunch flat-leaf parsley
- 1 bunch thyme
- 1/4 cup fresh sage leaves, thinly sliced
- 1 1/2 pounds thinly sliced bacon
Preparation
Step 1
•
Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
•
Grill trout, turning frequently to prevent flare-ups, until bacon is crisp and a paring knife inserts easily into 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.
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