Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I got this from the Food Network show Semi Homemade Cooking with Sandra Lee.

Ingredients Nutrition

  • 4 (1 lb) whole trout, cleaned with heads and tails removed
  • 1 (16 ounce) bottlecajun marinade (recommended ( A-1 Steakhunter)
  • 1 (14 1/2 ounce) can diced tomatoes with green pepper celery and onion
  • 14 teaspoon liquid smoke (recommended ( Wright's)
  • 1 tablespoon cajun seasoning
  • 14 cup real crumbled cooked bacon
  • butcher kitchen twine, 12 pieces, 6 to 8 inches long
  • 8 slices thick-cut bacon

Directions

  1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
  2. Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
  3. In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
  4. Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
  5. INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
  6. Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.

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