Bacon Wrapped Trout

Bacon Wrapped Trout Stuffed with Herbs 

from the New Camp Cookbook by Linda Taylor

4 Servings  

This camp staple is a classic, foolproof recipe for a fresh catch of the day. Kitchen twine holds the lemons and scallions together, but un-waxed, plain dental floss works in a pinch. 

whole trout, butterflied and bones removed 

Salt and ground black pepper 

Garlic powder  

8 sprigs thyme  

4 sprigs rosemary  

2 large lemons, halved crosswise, sliced into thin half moons 

8 scallions  

16 to 20 strips bacon 

Prepare a grill over medium heat. 

Season the trout inside and out with salt, pepper, and garlic powder. Stuff each trout with 2 sprigs thyme, 1 sprig rosemary, and a row of lemon slices. Layer one fourth of the remaining lemon slices and 2 scallions on top.  

Wrap the trout with bacon, starting at the tail and tucking the end of the bacon strip under itself before continuing with another strip. You’ll need 4-5 strips of bacon per fish. Tie a long length of kitchen twine around each trout to secure the fixings. 

Grill the trout until a knife easily pierces the thickest part of the 

flesh and the bacon is crisp, 15 to 20 minutes, turning frequently to avoid flare 

ups.