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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.

 

Image
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.

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Last Updated ( Sunday, 20 January 2013 )
 
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