Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




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Stuffed Trout Wrapped in Bacon

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Thursday, 17 January 2013
List of viewable recipes from "Around the Southern Table" by Rebecca Lang, Editors of Southern Living Magazine
  • Recipe from Around the Southern Table by Rebecca Lang, Editors of Southern Living Magazine (Oxmoor House, 2012)

    4 (1⁄2-lb.) rainbow trout, dressed
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground pepper
  • 2 lemons, halved and thinly sliced
  • 25 fresh thyme sprigs
  • 8 bacon slices

1. Preheat broiler with oven rack 8 inches from heat. Open trout at belly incision, and lay flat like a book. Sprinkle each fish with salt and pepper. Lay 3 lemon slices and 5 thyme sprigs on 1 side of each fish, and fold opposite side over stuffing. Reserve remaining thyme and lemon slices for garnish.


Photo by Jennifer Davick
2. Wrap 2 bacon slices crosswise around each fish, leaving some trout skin exposed between the slices. Secure with wooden picks. Arrange fish on a lightly greased aluminum foil-lined jelly-roll pan.

3. Broil 6 minutes on each side or until bacon is browned and fish flakes with a fork. Remove and discard picks. Garnish with reserved lemon and thyme.

Makes: 4 servings Hands-on Time: 18 min. Total Time: 30 min.


Last Updated ( Sunday, 20 January 2013 )
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