Bacon-Wrapped Grilled Trout

Fish and game cooks love to wrap stuff in bacon. “OK, here’s the deal, you take your goose and cut it into little strips. Then, you soak it in a combination of Worcestershire, ketchup, Italian dressing, garlic, onion and Coca-Cola for…oh, about 3 days. Then, you wrap ‘em up in jalapeño pepper and bacon and toss them on the grill. They don’t even taste like goose!” Whether you go to extreme measures to make your fish and game edible or not, the bottom line is – most things taste better wrapped in bacon, and freshly caught trout is no exception.

Bacon-Wrapped Grilled Trout


  • 2 whole dressed trout about 1 pound each
  • salt and black pepper
  • juice of 2 lemons
  • 1/2 bunch fresh basil
  • 2 garlic cloves minced
  • 3 thinly-sliced onion rings
  • 6 slices tomato
  • 4 strips bacon
  • short skewers soaked in water for 30 minutes


  • Season fish inside and out with salt and pepper. Squeeze the juice of 1 lemon into each cavity. Pack equal portion of basil, garlic, onion and tomato into cavity. Wrap each with 2 strips of bacon and secure with skewers. Place on a medium-low heat barbecue grate for 5 to 7 minutes then flip over cook other side about 7 minutes more or until bacon is browned and fish is just-cooked throughout. Remove skewers and serve fish whole.


When wrapping fish and game in bacon, try cooking the bacon half way first and then wrap around the meat, etc. This is especially good with things that cook quickly, like dove breasts, since the bacon is crispy, not limp, when the meat is cooked.

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