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Catch 'em & Cook 'em: Bacon Grilled Cajun Trout

May 25, 2016
By Capt. Dick May , Pine Island Eagle


4 whole trout cleaned with heads and tails re-moved

1 (16 oz.) bottle Cajun marinade

1 (14.5 oz) can diced tomatoes with green pepper, celery and onion

1/4 tsp Liquid Smoke

1 T Cajun seasoning

1/4 C real crumbled bacon

12 8-inch pieces butcher twine

8 slices thick-cut bacon

How to:

1. Set up grill for cooking over medium heat. Oil the grate when ready to start cooking.

2. Place trout in large zip-top bag and cover with marinade.

3. Reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.

4. In a small saucepan, combine re-served marinade, tomatoes, Liquid Smoke, Cajun seasoning and crumbled bacon. Bring to a boil.

5. Reduce heat and simmer for 5 minutes and set aside.

6. Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of the twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have three knots securely holding the fish in place.

7. Repeat process with all remaining fish.

8. Place whole fish on the grill. Cook for 15 to 18 minutes, turning every 3-4 minutes. Watch for flare-ups from bacon slices. Remove from grill.

9. Untie twine from fish. Top with Cajun tomato sauce and serve warm.


If you must cook indoors preheat the oven to 450 degrees. Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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