It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bacon Wrapped Grilled Trout with Green Tomato Salad
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- #85685
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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
directions
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.
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nutrition data
Nutritional data has not been calculated yet.
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