Prep 10 mins
Cook 15 mins
Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo).
- 2 medium trout, cleaned and heads removed
- salt and pepper
- 6 slices bacon
- 3 tablespoons butter
- 1⁄2 cup beef broth
- 2 tablespoons red wine vinegar
- Preheat broiler. Set top rack about 6 inches from element.
- Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
- Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
- Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
- Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
- Deglaze the pan with the broth and vinegar.
- Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
- Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.
Hearty fresh fish and meat. This would probably be a great hearty meal on a fishing trip or woodsy vacation. (I think it would even work over an open fire.) I probably wouldn't generally choose this preparation at home, since the bacon and the beef broth is a bit heavy-handed for fish.
Very good recipe. I used tilapia instead, but made as written. Made for Newest Zaar and Bargain Basement.