Trout with Bacon and Onion
recipe at a glance
ready in: under 30 minutes
4 bacon slices
5 tablespoons butter
2 (8- to 10-ounce) trout, boned
flour for coating *
1 cup peeled and thinly sliced green onions
Vidalia Sweet onion (optional)
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh dill or parsley or herb of choice
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat fish with flour*; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until golden browned. Place fish on 2 warm plates. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add all but 2 tablespoons onions; saute 3 minutes. Stir in lemon juice, and dill. Season with salt. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions and crumbled bacon.
* add ground almonds or pecans to the flour for a treat
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