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Catch ‘em & Cook ‘em: Bacon Grilled Cajun Trout

May 30, 2018
BY Capt. Dick May , Pine Island Eagle


4 whole trout cleaned with heads and tails removed

1 (16 oz.) bottle Cajun marinade

1 (14.5 oz) can diced tomatoes with green pepper, celery and onion

1/4 tsp liquid smoke

1 T Cajun seasoning

1/4 C real crumbled bacon

12 8-inch pieces butcher twine

8 slices thick-cut bacon

How to:

1. Set up grill for cooking over medium heat. Oil the grate when ready to start cooking.

2. Place trout in large sealable storage bag and cover with marinade.

3. Reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.

4. In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning and crumbled bacon. Bring to a boil.

5. Reduce heat and simmer for 5 minutes and set aside.

6. Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of the twine. Place 1 fish on top of a bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have three knots securely holding the fish in place.

7. Repeat process with all remaining fish.

8. Place whole fish on the grill. Cook for 15 to 18 minutes, turning every 3-4 minutes. Watch for flare-ups from bacon slices. Remove from grill.

9. Untie twine from fish. Top with Cajun tomato sauce and serve warm.

If you must cook indoors, preheat the oven to 450 degrees. Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes.

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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