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Glazed Rainbow Trout with Bacon

Glazed Rainbow Trout with Bacon

 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.

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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.

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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.

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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.

Glazed Rainbow Trout with Bacon
Yields 4
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 4 rainbow trout fillets, around a quarter pound each
  2. 4 slices bacon, thick, uncured, antibiotic free
  3. 2 tablespoons Worcestershire sauce
  4. 1 teaspoon Dijon mustard
  5. 1 teaspoon olive oil
  6. 1/8 cup fresh grated Parmesan cheese, approximately
  7. a couple grinds cracked black pepper over each filet
  8. sliced fresh lemon, optional
Instructions
  1. 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.
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4 Comments

  1. Posted September 16, 2015 at 4:10 pm | Permalink

    This is delightfully simple and yet, it is elegant. I never have thought of trout as an easy dinner option. Here in New England, we go for cod or haddock, or even pollock. Antonio likes salmon, but will only buy wild. He eats trout in Spain, at a tiny restaurant in the middle of nowhere that only serves trout, tortilla española, and salad. That’s it. The trout come from across the street, from a trout farm. They’re small, like sardines (about 8 inches or so) and fried with hunks of pork fat, the name of which I can’t remember. I’m happy to see that you use fillets. The trout in Spain are served whole. Thanks for the information on the history of the fish sustainability…I had no idea Fun facts! Thanks, Peggy!
    Kelly recently posted…20 Lovely Things to Try this FallMy Profile

    • Posted September 16, 2015 at 5:04 pm | Permalink

      Hi Kelly, thanks so much! I do love the New England options of cod, haddock, and pollock- with pollock being what I typically use for fish tacos, being firm yet tender and it seems to work well with spices. I only buy wild Alaskan salmon now because the Atlantic salmon farming situation seems to have ‘streamed’ the route of pork in its poor conditions, not that I’m an expert, but the read isn’t so appetizing. The trout in Spain sounds wonderful- and I adore that simple combination of the restaurant. Interesting how they are prepared- but then we rely on some bacon grease in today’s trout dish too. Love learning about some of the special dishes and food that you share from Spain. I’m really looking forward to some of your Spain Posts in the near future! See you soon. Hugs!

  2. Posted September 16, 2015 at 4:14 pm | Permalink

    Love all kinds of fish. Add on bacon and this sounds wonderful!
    Phil recently posted…Visit The Campbell Apartment for Classic Cocktails in NYC.My Profile

    • Posted September 16, 2015 at 4:54 pm | Permalink

      Hey Phil, thanks so much. Hope you had a terrific time at the New York Pork Fest (and lots of bacon) last weekend!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.