If you catch your own trout, there is nothing better. To ensure that the bacon renders and crisps, don’t rush the grilling process. While the drama of cooking over a very hot grill is appealing, indirect heat is the only way to go here. If using the broiler, use the rendered bacon drippings to make Wilted Spinach Salad. Please read About Grilling and Broiling Fish.

Prepare for cooking:

To remove the bones, butterfly them, if desired.

Prepare a medium-hot grill fire, or preheat the broiler (with an oven rack 6 inches from the heating element). Pat the fish dry and sprinkle with:

Wrap each fish with:

Use sturdy toothpicks, trimmed wooden skewers, or butcher’s twine to hold the bacon in place. To grill, place the fish on the grill over indirect heat. Cover the grill and cook for about 8 minutes, taking care not to burn the bacon. Uncover and cook the fish, turning every so often, until the bacon is crisp and the flesh is firm and opaque throughout, 12 to 15 minutes more.

To broil, lay the trout on an oiled rack on a rimmed baking sheet and place under the broiler. Broil the fish, turning every 5 minutes, until the bacon is crisp and the fish is cooked, 15 to 20 minutes. If needed, lower the broiler rack.

The internal temperature should be 125° to 135°F.