Grilled whole freshwater trout with bacon and horseradish-peppercorn sauce from The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on June 06, 2015

    Incredible flavor combination that I would not have thought of on my own but it really worked! The trout grilling technique is straight forward and quick. The trout turned out perfect! But the sauce is what really made this dish. We did the alternate method of cooking the bacon separately and served it crumbled over the trout and the sauce. Yum! My fisherman husband said to mark this one down because he wants to use it again when he brings home more trout or other fish.

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