Freshwater Aquaculture Association of British Columbia

Hemingway's Trout Recipe

Servings: 6

Ingredients:

• 3 Green onions, chopped
• 1/4 c chives Seasoned salt
• 1 TB Chopped parsley
• 6 Strips bacon
• Dried parsley flakes 1/2 c Baking mix (biscuit mix)
• 2 TB Lemon juice 2 tb Yellow cornmeal
• 1/4 Ts Pepper Lemon wedges
• 6 Whole cleaned Sea Trout: Behead, gut and scale
  
  

Cooking Directions:

1. Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.
2. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and reserve remaining drippings.
3. Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture.
4. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thickness.) Cook remaining fish in reserved drippings.
5. Slip a bacon strip into cavity
   of each fish.
6. Garnish with lemon wedges, if desired