On our monthly trip to Fresh Farms, we usually endeavour to find some new, bizarre seafood to try. Perhaps it was our recent utter selectional failure that led to the mullet incident (a fish I never again wish to have/smell) that prompted our playing it safe with rainbow trout. I came across this recipe involving bacon and raisins, which I was sure to be a hit with David. We do love combining meat and fruit!
2 thick bacon slices, cut crosswise into 1/8″ wide strips
1 cup coarsely chopped red onion
1/4 cup raisins
1/4 cup red wine vinegar
1 tsp sugar
1/4 tsp salt
1 whole rainbow trout (10-12 oz.), cleaned and butterflied
Cook bacon in heavy skillet over moderate heat, stirring occasionally, until golden. Transfer bacon to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn’t render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar and 1/8 tsp salt and boil until liquid is reduced to about 1/3 cup. Remove from heat and keep warm, covered.
Preheat broiler and oil a shallow baking pan. Arrange trout, opened and skin side down, in each pan. Brush flesh with a bit of oil and sprinkle with pepper and remaining salt. Broil fish about 4 inches from heat until just cooked through, 2 – 3 minutes. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.
A few notes on preparation: The recipe originally called for golden raisins, but we substituted what we had on hand. The recipe also called for the fish to be de-boned, but David took out the bones after broiling it.
We quite enjoyed this dish, as the flavours of the sauce didn’t actually overpower the relatively mild flavour of the trout. It was a nice combination of saltiness from the bacon and sweetness from the raisins. All in all, a lovely, Saturday night meal.