When it comes to food, sometimes elegance presents in simplicity. A perfect select of ripe fruit, fresh picked vegetables mounded on a tray surrounding a dipping sauce, or a lovely piece of fresh fish set atop a seasonal sauté, easily prepared and served within a mere half hour. These are some pleasures that may be enjoyed in the daily meal with relatively little fuss.
It’s also always fun to return home from the market with an unexpected fresh, simple ingredient too, something special, perhaps beautifully displayed, and fillets of rainbow trout are what I happened upon last week. With a clean, delicate flavor, rainbow trout can be prepared in a variety of ways but I like it best either grilled, or broiled as I prepared on this occasion, Glazed Rainbow Trout with Bacon.
Quite possibly, like you these days, I am interested to know a little bit about where my food comes from and in the case of fish, I have become more conscious on country of origin, and also, if it has been farmed or not. In the case of Rainbow Trout, the country of origin is the United States, and, it is farmed. However, its farm method is considered environmentally friendly as the process mostly involves what are referred to as raceways, these being similar to the habitat of trout that flourish in long running rivers and streams using large amounts of fresh water.
With a renewed interest in food currently sweeping the country, including even some of those fundamentals taking us back to basics of ancestral food roots, though with a newer twist, it might be rather easy to presume that our awareness on food sustainability is a recent trend. Interestingly, scrolling along down into some of history in fish conservation and preservation I was fascinated to learn that the sustainability concern surrounding fish in the United States of America actually goes all the way back to 1871 when Ulysses S. Grant was the President.
According to the U.S. Fish and Wildlife Service, it was in that year that the National Commission on Fisheries was founded “due to a growing concern over the observed decline in the nation’s fishery resources.” And in the following year, beyond ascertaining the status of fish in our waterways, the House and Senate then provided the additional task on supplementing native species in our lakes and coasts. I admit to feeling a bit impressed on this point, and appreciative too, after all, I was able to prepare beautiful fillets of trout, Glazed Rainbow Trout with Bacon, in less than a half hour, lending confidence that when it comes to food, sometimes elegance presents itself in fresh simplicity.
- 4 rainbow trout fillets, around a quarter pound each
- 4 slices bacon, thick, uncured, antibiotic free
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1/8 cup fresh grated Parmesan cheese, approximately
- a couple grinds cracked black pepper over each filet
- sliced fresh lemon, optional
- Lay aluminum foil across a long grill sheet placed on top of a baking pan. Preheat oven to broil. Pre-cook the bacon slices on low heat around five minutes, using a nonstick fry pan rendering some grease, and cooking until still pliable for lying on top of the fish, or, wrapping around the fish before broiling. In a small bowl combine the Worcestershire sauce, Dijon mustard, and olive oil, using a fork, blend the mixture well using a whisking motion. Lightly rinse the rainbow trout fillets and pat dry with paper towels then place onto aluminum foil lined tray. Using a pastry brush, generously brush each filet with the sauce, repeat brushing fish with sauce before topping each filet with a few cut pieces of bacon, or alternatively wrapping cooked bacon slices all around each filet. Sprinkle with freshly grated Parmesan Cheese. Broil around four minutes before rotating tray and cooking a couple more minutes until bacon is crispy and Parmesan is melted.