Ocean Trout with Coleslaw and Crispy Smoked Bacon

Ingredients

• 6 (3/4-ounce) pieces Canadian bacon
• 6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 1/4 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 3/4 cup fresh flat-leaf parsley leaves
• 1/2 cup thinly sliced red onion
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons canola mayonnaise (such as Spectrum)
• 1/8 teaspoon kosher salt

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned. Remove from grill; set aside.
3. 3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
4. 4. Combine cabbages, parsley, and onion in a large bowl. Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise. Add vinegar mixture, 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper to cabbage mixture, tossing to coat. Top slaw with bacon just before serving with fish.
5. Wine note: The rich pink meat of ocean trout (or salmon) can easily handle a lighter red wine, especially when prepared with crispy smoked bacon. Bogle Pinot Noir 2008 ($14), from California's cool Russian River Valley, is medium-bodied with light berry and cherry flavors that won't overpower the dish, while a beam of bright acidity helps to balance the fish's healthful natural fats. --Jeffery Lindenmuth