Trout BLT
Annabelle Breakey
Farm-raised rainbow trout are one of the most sustainable fish you can buy. Butterflied, they cook in minutes, and their rich but delicate flavor takes the BLT to a new level.
Wine pairing: Buehler 2015 Russian River Chardonnay (Russian River Valley; $18)
How to Make It
Step 1
1
Preheat oven to 200°. In two batches, cook bacon in a large cast-iron skillet over medium heat until crisp and brown, turning often, about 7 minutes. Transfer bacon to paper towels to drain.
Step 2
2
Season trout with 3/4 tsp. each salt and pepper. Heat bacon drippings in skillet over medium-high heat. Lay 1 or 2 trout in skillet and cook, turning once (use two spatulas), until golden and cooked through, about 4 minutes total. Transfer fish to a wire rack set over a rimmed baking pan and put in oven to keep warm. Repeat with remaining trout.
Step 3
3
Increase heat to high. Add tomatoes to skillet and spread in an even layer. Cook, without stirring, until they just begin to char, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds more. Remove skillet from heat.
Step 4
4
Divide trout among four plates and top with tomato mixture. Lay 2 pieces bacon on each trout. Toss arugula with oil and remaining 1/4 tsp. each salt and pepper, then heap on top of bacon.
Ingredients
8 slices thick-cut bacon
4 (8 oz.) whole rainbow (steelhead) trout, butterflied
1 teaspoon kosher salt, divided
1 teaspoon freshly ground pepper, divided
1 pint cherry tomatoes
2 teaspoons minced garlic
5 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
Directions
Step 1
1
Preheat oven to 200°. In two batches, cook bacon in a large cast-iron skillet over medium heat until crisp and brown, turning often, about 7 minutes. Transfer bacon to paper towels to drain.
Step 2
2
Season trout with 3/4 tsp. each salt and pepper. Heat bacon drippings in skillet over medium-high heat. Lay 1 or 2 trout in skillet and cook, turning once (use two spatulas), until golden and cooked through, about 4 minutes total. Transfer fish to a wire rack set over a rimmed baking pan and put in oven to keep warm. Repeat with remaining trout.
Step 3
3
Increase heat to high. Add tomatoes to skillet and spread in an even layer. Cook, without stirring, until they just begin to char, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds more. Remove skillet from heat.
Step 4
4
Divide trout among four plates and top with tomato mixture. Lay 2 pieces bacon on each trout. Toss arugula with oil and remaining 1/4 tsp. each salt and pepper, then heap on top of bacon.
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