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.
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 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 center-cut, uncured, antibiotic free
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1/4 cup grated Parmesan cheese, approximately
- a couple grinds cracked black pepper over each filet
- sliced fresh lemon, optional
- In a large nonstick saute pan cook bacon on medium heat, around five minutes, rendering some grease, and cooking until bacon is still pliable for spreading or wrapping across the top of the fish during cooking
- Preparing the Marinade: In a small bowl whisk together the Worcestershire sauce, Dijon mustard, and olive oil
- Preparing the Fish: Preheat oven to 350 degrees. Lay aluminum foil across a long baking sheet
- Lightly rinse the rainbow trout fillets, pat dry with paper towels then set onto the aluminum foil. Using a pastry brush, generously brush and drizzle each filet with the Marinade sauce. Top each trout with a few cut pieces of the bacon or alternatively wrap cooked bacon slices all around each filet, sprinkle with Parmesan Cheese
- Set another piece of aluminum foil on top then close to seal, encasing the trout. Bake around twelve minutes or a little longer
- Remove trout from oven, uncover the top sheet of aluminum foil. Preheat oven to broil. Broil trout around four minutes before rotating tray and cooking a couple more minutes until bacon is crispy and Parmesan is melted