Fresh Caught Rainbow Trout on the Grill

We paid a visit to the Farmer's Market in Glen Arbor this morning where Chief Red Cloud from the Red Cloud Fishery was selling some beautiful Rainbow Trout carefully packed in ice caught just the day before.  We struck a bargain for the fish, then home we went with it packed in ice, plus some fresh rosemary and thyme, garlic, lemons and smoky bacon ready to make our dinner. 

Following Native Anerican tradition, we thanked Brother Fish for giving up his life so we could have this meal.  Then we prepared the fish as follows:

Rinse the trout and pat it dry.  Then massage a light layer of olive oil inside and out.  Salt-and-pepper the inside and place thin slices of garlic, very thin lemon slices, and a big bunch of rosemary and thyme in the cavity.  Wrap bacon slices around the fish and, while carefullly holding the fish closed,  use a toothpick to hold the fish, the bacon and everything together.

Cook the fish on a very hot grill.  Put a cover on the grill and maintain the temperature at about 425-degrees for approximately 10 minutes per side.  The bacon will help to keep the fish moist on the inside.

You will need a large spatula to loosen the fish from the grill before you transfer it to a platter.  To serve, open the fish and remove the center spine down the entire length of the fish.  The filets can then easily be served with no bones. 

This Rainbow Trout with garlic, lemons, herbs and bacon was so delicious, and when we were finished, there was not a morsel left on the plate.  If you can find some fresh caught rainbow trout, try it this way.  You will be glad you did.