Steelhead Trout with Bacon and Rosemary

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  • 1 side steelhead trout (about 1 1/2 pounds)
  • 2 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3-4 small sprigs fresh rosemary (optional)
  • 4-6 slices bacon
  • 1 large lemon, cut in 4 wedges



Preheat broiler to high and place oven rack in upper third of oven. Line a rimmed baking sheet with foil.  Place trout on baking sheet.
Combine brown sugar, salt and pepper, and sprinkle over fish. Lay bacon diagonally over top of fish. Spread rosemary sprigs, if using, over top. Place lemon wedges on each side. Broil 10-12 minutes or until bacon is crisp and trout is cooked through. Squeeze lemons over fish before serving.

** To grill, create a double-layer bed of foil for trout. Heat grill to high and cook trout on foil with grill lid closed.


Note: The rosemary will smoke slightly in the oven. It creates a light, wonderful flavor but a strong aroma while cooking. If this is a concern, omit the rosemary.

Recipe from Central Market Mill Creek - Culinary Resource Center
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