Annabelle Breakey
Total Time
40 Mins
Yield
Serves 4

Farm-raised rainbow trout are one of the most sustainable fish you can buy. Butterflied, they cook in minutes, and their rich but delicate flavor takes the BLT to a new level.

Wine pairing: Buehler 2015 Russian River Chardonnay (Russian River Valley; $18)

How to Make It

Step 1

Preheat oven to 200°. In two batches, cook bacon in a large cast-iron skillet over medium heat until crisp and brown, turning often, about 7 minutes. Transfer bacon to paper towels to drain.

Step 2

Season trout with 3/4 tsp. each salt and pepper. Heat bacon drippings in skillet over medium-high heat. Lay 1 or 2 trout in skillet and cook, turning once (use two spatulas), until golden and cooked through, about 4 minutes total. Transfer fish to a wire rack set over a rimmed baking pan and put in oven to keep warm. Repeat with remaining trout.

Step 3

Increase heat to high. Add tomatoes to skillet and spread in an even layer. Cook, without stirring, until they just begin to char, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds more. Remove skillet from heat.

Step 4

Divide trout among four plates and top with tomato mixture. Lay 2 pieces bacon on each trout. Toss arugula with oil and remaining 1/4 tsp. each salt and pepper, then heap on top of bacon.

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