Bacon Lemon Steelhead
Joe Carnagey of Nampa, Idaho sent us a picture of these beautiful steelhead trout-- a kind of rainbow trout. According to the Idaho Department of Fish and Game, "Steelhead are a native type of rainbow trout that are anadromous. Anadromous means they spawn in freshwater streams, go to the ocean to grow, and return to fresh water as adults. They are common to the Clearwater, Snake and Salmon rivers."
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| Photo courtesy of Joe Carnagey |
Here is one of Rick's favorite recipes for trout, along with fried potatoes. Unfortunately, we don't have Steelhead here in Southern California.
Bacon Lemon Steelhead
2 steelhead filets (you can also use whole gutted fish)
4 slices of bacon
Salt
Pepper
Fresh Thyme
Sliced lemon
Rinse fillets under cold water and pat dry. Season with salt* and pepper to taste. ( I like to use fresh ground pepper and kosher salt ). Press the salt and pepper into the fillets, almost like you would a dry rub. Now lay open a fish rack**, place one slice of bacon for each fillet. Lay a fillet on each slice of bacon and top with a fresh sprig of thyme and on top of that, a thin slice of lemon. (If you want to use a whole fish, simply wrap the bacon around the fish.) Lay the other slice of bacon over each fillet and close the fish rack tightly. This should hold the fillets in place. Grill over medium heat on the grill. Cook the bacon somewhat crispy, turning once.
* If your bacon is pretty salty, you may want to forgo the salt at this point
** I like a rack that will hold the fillets tightly
Fried potatoes
3 cans of sliced potatoes drained
1/2 medium onion sliced thinly
Olive oil
4 cloves of garlic minced
Salt
Pepper
Place 1 table spoon of olive oil in a frying pan and heat. Add potatoes, onions and garlic and mix well. Season with salt and pepper. Fry until potatoes are soft and slightly browned and onion is translucent, stirring often to prevent burning. When not stirring, place a lid to keep moisture in the pan which helps from burning.
Check us out on Facebook!Salt
Pepper
Fresh Thyme
Sliced lemon
Rinse fillets under cold water and pat dry. Season with salt* and pepper to taste. ( I like to use fresh ground pepper and kosher salt ). Press the salt and pepper into the fillets, almost like you would a dry rub. Now lay open a fish rack**, place one slice of bacon for each fillet. Lay a fillet on each slice of bacon and top with a fresh sprig of thyme and on top of that, a thin slice of lemon. (If you want to use a whole fish, simply wrap the bacon around the fish.) Lay the other slice of bacon over each fillet and close the fish rack tightly. This should hold the fillets in place. Grill over medium heat on the grill. Cook the bacon somewhat crispy, turning once.
* If your bacon is pretty salty, you may want to forgo the salt at this point
** I like a rack that will hold the fillets tightly
Fried potatoes
3 cans of sliced potatoes drained
1/2 medium onion sliced thinly
Olive oil
4 cloves of garlic minced
Salt
Pepper
Place 1 table spoon of olive oil in a frying pan and heat. Add potatoes, onions and garlic and mix well. Season with salt and pepper. Fry until potatoes are soft and slightly browned and onion is translucent, stirring often to prevent burning. When not stirring, place a lid to keep moisture in the pan which helps from burning.
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