Whether you actually fish in a stream up north or simply fish around the seafood case at the market, you'll be reminded of the great outdoors with this pan-fried trout recipe.
Cooked over an open fire in a cast-iron skillet, trout is one of the great outdoor meals. You can mimic the flavor indoors by using smoky bacon fat. Then, in a further salute to summer, finish the dish with a fresh-corn-and-bacon-bits stuffing.
A crisp, light white wine enhances the fish. Try a Muscadet from France or a dry chenin blanc from California.
Any type of trout can be used: rainbow, brown, speckled.
A large cast-iron skillet is best for this dish, but any heavy skillet will do.
Rainbow trout with corn-bacon stuffing
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Rainbow Trout With Corn-Bacon Stuffing
Preparation time: 15 minutes; cooking time: about 20 minutes
Makes 4 servings
4 strips thick bacon, sliced in 1/4 -inch pieces
1/3 cup cornmeal
1/2 teaspoon salt (divided use)
1/4 teaspoon freshly ground pepper
4 whole rainbow trout, cleaned
4 ears corn, husked, kernels cut off
4 green onions, minced
1/4 cup chopped cilantro, basil or parsley
Heat a large, heavy skillet over medium heat; add bacon. (Note: If fish are large, use 2 skillets, adding olive oil, if necessary.) Cook bacon, stirring often, until crispy, about 5 minutes. Remove bacon with slotted spoon to paper-towel-lined plate.
Meanwhile, mix cornmeal, 1/4 teaspoon of the salt and the pepper on a large plate. Place 1 trout in the cornmeal mixture; turn to coat both sides. Transfer to bacon fat in the hot skillet; repeat with remaining trout.
Reduce heat to medium; cook, turning once, until browned and fish is cooked through, about 5 minutes per side. Transfer to a platter; cover to keep warm.
Add the corn and onions to skillet; cook until corn is tender, about 2 minutes. Stir in reserved bacon, cilantro and remaining 1/4 teaspoon of the salt. Spoon corn mixture into trout cavities; serve warm.
Per serving: 368 calories; 13 grams fat; 3 grams saturated fat; 97 milligrams cholesterol; 26 grams carbohydrate; 38 grams protein; 659 milligrams sodium; 3.3 grams fiber
- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper