Fishing is one of the most popular outdoor recreational activities in the United States! With over 50 million people taking part in some sort of fishing-related activity every year, it surpasses the number of Americans who play tennis and golf. As a sport, fishermen can compete in fishing tournaments around the country in hopes of snagging the biggest fish. Annually there are between 30,000-50,000 fishing competitions in the United States. People of all ages and abilities can take to the lakes, rivers, streams, and oceans with their fishing poles and bait and enjoy a relaxing afternoon of fishing. My boys have loved learning how to fish with their dad in our nearby lakes and streams, and I love it when they come home with a cooler filled with perch, salmon, and trout. Below I’ve shared a great trout recipe with you that my family loves!
As a member of the salmon family, trout is one of the healthiest fish you can consume, mainly due to the fact that it’s rich in Omega-3 fatty acids, EPAs, and DHAs. Omega-3s help lower your risk of developing heart disease and Alzheimer’s, and they are beneficial for people who suffer from arthritis. EPAs and DHAs are fats that are good for brain development and function, hormone healthy, fertility, and skin, hair, and nail growth. Trout also contains the minerals selenium and iron. Selenium fosters thyroid and fertility health, and iron helps with energy production and hair/nail health. By consuming trout twice a week, you’re doing something great for your health! And you’re undoubtedly enjoying one of the most delicious freshwater fish available. Lacking the pink hue that salmon is known for, trout has an earthy flavor that pairs well with strong flavors, such as bacon. Herbs like dill, terragon, and fennel also help bring out the savory flavor of a freshwater trout. Quick, easy, delicious, and healthy, what’s not to love about trout!
Great Trout Recipe
Makes 2 whole trout
1/8 cup all-purpose flour
1 ½ tsp. paprika
½ tsp. dried rosemary
½ tsp. garlic powder
½ tsp. dried parsley
½ tsp. dried dill weed
¼ tsp. each of salt & pepper
2 whole trout (cleaned)
1/8 C. butter (divided)
½ lemon (sliced thin)
¼ C. slivered almonds (blanched)
4 slices of bacon
- Combine the dry ingredients (flour through the pepper) in a small bowl. Stir them together to mix them up. Pour them into a Ziploc bag.
- Place one trout in the bag and seal the bag tightly. Shake it around inside the bag to fully coat it with the flour and herb mixture. Remove the trout from the bag and lay it flat on a piece of aluminum foil.
- Repeat for the other trout.
- Wrap two slices of bacon around each fish.
- Place a pat of butter, a lemon slice, and some slivered almonds inside each trout. Add more if desired. Top the fish with more lemon slices and almonds to taste. Sprinkle each fish with additional herbs if desired (paprika, rosemary, garlic powder, parsley, and dill).
- Place the fish on the foil onto a preheated grill (medium heat) or onto hot coals in a foil pouch (coated with cooking spray). Cook for about 8-9 minutes per side, or until the fish has browned nicely and the flesh flakes easily and looks opaque.