Bacon & Jalapeño Stuffed Trout
This recipe requires a butterflied Trout, and many people are afraid of butterflying a Trout. I can say from experience that it requires practice and the first few times may look like the work of Salvador Dali or Stevie Wonder, but you'll get it! See our soon-to-exist "how to butterfly a Trout" page or watch one of the great vids on youtube.
You'll need:
2 Trout, butterflied (or 1 if you catch'em big!)
3 Strips of bacon
2 green onions
1 Jalapeño Pepper
Parsley for garnish (you don't have to go nuts, I just had too much Parsley laying around)
Salt the inside of your butterflied trout and let it sit at room temperature while you do the other processes. Cook the bacon in a cast iron skillet until finished and leave the excess fat in the pan (unless you've been cooking with realllly fat bacon, you don't want the fish to swim in bacon grease, just a nice coating for the pan) and reduce heat to low. Chop the bacon, Jalapeño and green onion finely and combine. Mix well and stuff the mixture inside the Trout. Close the trout using toothpicks (or if you've got too much time you can stitch it closed with kitchen twine.) Increase heat to the skillet to med-high and place the trout in. After about 2 minutes, flip the Trout (you should have nice, crispy skin) and do the same for the other side. Remove the skillet from the burner and place in a hot oven (400F) for 12-15 mins. Let the fish stand a minute after removing from the oven, then sprinkle Parsley on top. or drizzle with parsley oil. Serve immediately. If you've done your job deboning the fish, the end result should be completely boneless and delicious.
A note on butterflying: The dorsal fin and the bones attached should be left in after butterflying. Once the Trout is cooked it will come out easily, bones attached.
You'll need:
2 Trout, butterflied (or 1 if you catch'em big!)
3 Strips of bacon
2 green onions
1 Jalapeño Pepper
Parsley for garnish (you don't have to go nuts, I just had too much Parsley laying around)
Salt the inside of your butterflied trout and let it sit at room temperature while you do the other processes. Cook the bacon in a cast iron skillet until finished and leave the excess fat in the pan (unless you've been cooking with realllly fat bacon, you don't want the fish to swim in bacon grease, just a nice coating for the pan) and reduce heat to low. Chop the bacon, Jalapeño and green onion finely and combine. Mix well and stuff the mixture inside the Trout. Close the trout using toothpicks (or if you've got too much time you can stitch it closed with kitchen twine.) Increase heat to the skillet to med-high and place the trout in. After about 2 minutes, flip the Trout (you should have nice, crispy skin) and do the same for the other side. Remove the skillet from the burner and place in a hot oven (400F) for 12-15 mins. Let the fish stand a minute after removing from the oven, then sprinkle Parsley on top. or drizzle with parsley oil. Serve immediately. If you've done your job deboning the fish, the end result should be completely boneless and delicious.
A note on butterflying: The dorsal fin and the bones attached should be left in after butterflying. Once the Trout is cooked it will come out easily, bones attached.
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