What’s better than fresh caught fish? Absolutely nothing! Well before the hyper-local trend caught any traction, our CEO and Founder, John Kreilich, was fishing in areas local to St. Louis. The trout he used here is just about as fresh as it gets - and it’s stuffed with Naked Bacon and flavored with plenty of herbs and citrus. Trust us, this needs to go on the must-make list!
Herb Stuffed & Grilled Rainbow Trout
4 fresh caught rainbow trout (these are local to St. Louis)
4-6 pieces of crumbled Original Naked Bacon
4 sprigs each of fresh thyme, sage, and lemongrass
4-6 Tbsp. Olive Oil
Clean each fish thoroughly and slice open. Pat them dry, then drizzle olive oil inside the trout and on the skin. Sprinkle with salt and pepper, and gently toss or rub to coat. Inside each cavity, place the crumbled bacon and one sprig each of thyme, sage, and lemongrass.
Slice each lemon into 1/4 inch slices. Place each fish on the grill and cook for 8 minutes. Turn the fish, lay the lemon slice on top, and cook another 8 minutes. Remove and serve immediately.