Ingredients: 1 lemon 3 slices bacon, cooked, drained, and crumbled 3 tablespoons chopped parsley 1/2 teaspoon pink peppercorns 1/4 teaspoon salt Pinch freshly ground pepper 4 whole trout, cleaned and boned from belly side Olive oil spray 1/2 teaspoon salt Pinch freshly ground pepper Directions:1. Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well. 2. Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper. 3. Place trout on center of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork. |