The Lowcountry Anglers Fishing Club

I found this recipe at the Food Network site & it has been a favorite for yrs now. The recipe uses whole trout cooked on a grill, but we usually filet our trout b4 freezing. In that case, I oven-broil the trout to an almost flaky state, spread the dressing atop the filets & complete the dish under the broiler to finish cooking the trout & heat the dressing. This is incredibly good & worth the extra effort.

4-6 servings

1¼ hours

30 min prep

Place bread in large glass dish. Pour water over bread & allow to sit for 10 minutes.

1. In a large skillet over medium heat, cook bacon till crisp. Remove with a slotted spoon, drain on paper towels & set aside.
2. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.
3. Remove the bread from the water & squeeze out all the water.
4. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
5. Preheat grill & season trout w/salt & cayenne.
6. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.
7. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
8. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a lrg platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.