Wrap whole trout in bacon and grill it for a smoky, no-stick fish

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Wrap whole trout in bacon and grill it for a smoky, no-stick fish
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Recipe: The beauty of this technique for cooking whole fish is its simplicity. The fish is stuffed with herbs, wrapped in bacon and grilled until the bacon crisps.

12 slices center-cut hickory-smoked bacon, room temperature, plus more as neededPat the trout dry. Brush each trout inside and out with olive oil and lightly season with salt and pepper. Divide the tarragon into four equal amounts and place it inside the fish.Starting with the head of one fish, just behind the eye, begin to wrap the bacon around the circumference of the fish, slightly overlapping each layer so you cover the fish skin.

Place the fish in the center of the cooking grate over indirect heat and arrange the zucchini slices around the fish. Cover and grill for 10 minutes. Transfer the zucchini to a platter and cover to keep it warm. If necessary, rotate the fish , and continue to cook about 10 minutes more, or until the bacon is crisped and the fish flakes and is cooked through.Transfer the fish to a platter, sprinkle with tarragon leaves and serve family-style with the zucchini.

It is best to put the fish in the center of the grates so it has even heat on the left and right and air can move evenly around the food, like a convection oven. If the size or configuration of your grill makes that impossible, you may find that the fish is browning too much on one side after the first 10 minutes. If so, move and rotate the fish so the cooler side is near the heat source . It is not necessary to flip the fish, but you can if you like.Cover and preheat with all burners on high.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice. Recipe adapted from grilling expert and cookbook author Elizabeth Karmel, co-author of the newsletter

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