August 03, 2016
By Amy Angelo
Print Recipe
Prep time:
35 minsCook Time:
30 minsIngredients:
- 2 whole fresh rainbow trout (cleaned)
- 1 small bunch of fresh dill weed
- 2 lemons (one sliced thinly, one juiced)
- 2 bottles of beer (I use a local IPA)
- 1/2 teaspoon salt
- 4 strips of bacon
- 1/4 stick of butter
- 2 tablespoons garlic (chopped)
- 1 teaspoon black pepper (freshly ground)
Directions:
Place each fish into a freezer sized zip top bag.
Add 1/2 bottle of beer to each bag and place in refrigerator (or cooler) for 30 minutes.
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Once chilled, remove from refrigerator (or cooler).
Meanwhile, preheat grill to medium-high heat.
Wipe grill grates with a bit of canola oil so your fish does not stick!
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Remove fish from bags, season the inside and outside of the fish with salt. Stuff the fish with fresh dill and lemon slices.
Place fish on grill and grill for 8-10 minutes. Carefully flip fish over and grill for an additional 8-10 minutes.
As soon as you flip the fish, add a cast iron pan to your grill top. In the pan, add 4 strips of bacon and render until crispy. Remove bacon from pan and wipe out most of the fat.
Remove fish from grill and set onto serving platters.
Add 1/4 stick of butter to the hot pan. Then quickly add 1/2 bottle of beer, and then the garlic. Stir to incorporate, and then add the juice of one lemon and 1 teaspoon of black pepper. Remove from heat and pour over fish. Add 2 strips of bacon onto the tops of each fish and serve!
