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Grilled Trout with Bacon & Spinach

A tasty grilled fish dish.

Wild Cheff products needed for this recipe:

Ingredients

  • 4 Trout fillets (about 6 oz each and skin on)
  • 4 slices of organic bacon, cut into 1/2" dice
  • 1 tbsp of Wild Cheff Lemon Pepper Spice Blend
  • 4 cups of baby spinach
  • 1 shallot, finely chopped
  • 1 1/2 tbsp of sherry vinegar

Instructions

  • 1. Brush outdoor grill grates with olive oil. Make sure grates are clean prior to doing this. Heat outdoor grill to medium high heat.
  • 2. While grill is heating, cook bacon over medium high heat in a skillet until crisp; approximately 5-6 minutes.
  • 3. Use a slotted spoon to remove cooked bacon from skillet and place on plate that is lined with paper towels so they can drain. Reserve the bacon fat in the skillet.
  • 4. Brush both sides of the illets with the reserved bacon fat and then season both sides with Lemon Pepper blend.
  • 5. Lay the trout (approx. 2 minutes) and then with a large spatula, gently flip the fish and cook until opaque throughout, about 2 minutes longer. Transfer to a platter and keep warm by covering with foil.
  • 6. Place the spinach in a large bowl. Sprinkle a small amount of Wild Cheff Lemon Pepper Spice Blend on the spinach.
  • 7. Remove all but 2 tbsp of the bacon fat from the saute pan and heat pan up on medium high heat.
  • 8. Add the shallot and cook until softened (about 2-3 minutes), stirring frequently.
  • 9. Stir in the vinegar. Pour the warm vinaigrette over the spinach and toss to coat. Taste and adjust seasoning if needed.
  • 10. Divide the spinach between 4 serving plates, and then top each with a fillet and sprinkle top of fillet with crisp bacon bits. Serve immediately.

Instructions

  • 1. Brush outdoor grill grates with olive oil. Make sure grates are clean prior to doing this. Heat outdoor grill to medium high heat.
  • 2. While grill is heating, cook bacon over medium high heat in a skillet until crisp; approximately 5-6 minutes.
  • 3. Use a slotted spoon to remove cooked bacon from skillet and place on plate that is lined with paper towels so they can drain. Reserve the bacon fat in the skillet.
  • 4. Brush both sides of the illets with the reserved bacon fat and then season both sides with Lemon Pepper blend.
  • 5. Lay the trout (approx. 2 minutes) and then with a large spatula, gently flip the fish and cook until opaque throughout, about 2 minutes longer. Transfer to a platter and keep warm by covering with foil.
  • 6. Place the spinach in a large bowl. Sprinkle a small amount of Wild Cheff Lemon Pepper Spice Blend on the spinach.
  • 7. Remove all but 2 tbsp of the bacon fat from the saute pan and heat pan up on medium high heat.
  • 8. Add the shallot and cook until softened (about 2-3 minutes), stirring frequently.
  • 9. Stir in the vinegar. Pour the warm vinaigrette over the spinach and toss to coat. Taste and adjust seasoning if needed.
  • 10. Divide the spinach between 4 serving plates, and then top each with a fillet and sprinkle top of fillet with crisp bacon bits. Serve immediately.

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