4 whole trout 4 sprigs fresh rosemary 1 lemon 12 slices bacon salt and pepper vegetable oil 1 1/2 pound green tomatoes 1/2 red onion 2 tablespoons white balsamic vinegar 4 tablespoons olive oil
Preheat grill to medium high.
Pat trout dry and season inside and out with salt and pepper. Thinly slice lemon. Inside the cavity of each trout layer 1 sprig rosemary and several slice of lemon. Wrap three strips of bacon around each trout to seal.
Use a paper towel soaked in some vegetable oil to lightly oil the grill. Place trout on grill. Cook for about four minutes per side until bacon is crispy and flesh of fish is flaky.
Meanwhile, slice tomatoes thinly along with red onion. Make a vinaigrette by whisking together balsamic, olive oil, salt and pepper to taste. Toss tomatoes and onion with vinaigrette. Serve 1 trout per person with a portion of the tomato salad.