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Trout with Bacon and Lemon


  • 7 oz. diced thick sliced bacon
  • 2 cups coarsely chopped red onions
  • 1/2 cup sherry vinegar
  • 1/4 cup lemon juice
  • 2 tsp. sugar
  • 1/2 tsp. salt, divided
  • Cooking spray
  • 4 cleaned boned butterflied whole rainbow trout, leaving heads and tails intact (or 8 trout fillets)
  • 2 tsp. olive oil
  • Additional olive oil, if needed
  • 1/4 tsp. black pepper


  • 1. Cook bacon in large skillet on medium heat until brown and crisp. Remove and drain on paper towels; set aside. Reserve 1/4 cup bacon drippings in skillet. Sauté onion in drippings 5 to 6 minutes or until onion is soft and beginning to brown on edges.
  • 2. Return bacon to skillet. Stir in vinegar, lemon juice, sugar, and 1/4 tsp. of the salt. Bring to a boil on medium heat; reduce heat to low. Simmer 1 minute or until liquid is reduced to about 1/3 cup. Remove from heat; cover and keep warm.
  • 3. Preheat salamander or broiler. Spray full sheet pan.
  • 4. Arrange trout, opened and skin side down, in prepared pan. Brush flesh of fish with oil and sprinkle with remaining 1/4 tsp. salt and pepper. Broil fish about 4 inches from source of heat 2 to 3 minutes or until cooked through.
  • 5. Plate 1 whole trout per serving. Sprinkle evenly with bacon; drizzle with reduced pan juices and serve.
  • Nutritional information per serving: Calories 669; Total Fat 38g; Saturated Fat 11g;
  • Trans. Fat 0g; Cholesterol 334mg; Sodium 917mg; Total Carbohydrate 11g; Dietary Fiber 1g;
  • Total Sugars 6g; Protein 68g