Why This Recipe Works

One of our favorite ways to prepare trout is to stuff it with a flavorful filling prior to grill-roasting it. To minimize the trout's time on the grill we precooked the stuffing, crisping chopped bacon on the stovetop and using the rendered fat to soften onion and red bell pepper. Quick-cooking baby spinach added freshness and bright color and a hit of cider vinegar rounded out the flavors. After draining the excess moisture from the filling we fired up the grill and oiled the fish and the cooking grate thoroughly to help avoid any sticking issues. With the vegetable-bacon mixture tucked into the cavity of each fish, all we had to do was brown the trout on each side. In less than 15 minutes, we had perfectly roasted trout and a smoky-sweet stuffing.

Before You Begin

The filling can be made up to a day ahead of time, but the fish should be stuffed just before grilling. Do not flip the fish over in one motion. Instead, use two thin metal spatulas to gently lift the fish from the grate and then slide it from the spatula back onto the grate.

Instructions

Cook bacon in 12-inch skillet over medium heat until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium-high heat, add onion, bell pepper, and ½ teaspoon salt, and cook until vegetables are softened and beginning to brown, 5 to 7 minutes.

Stir in spinach and vinegar and cook until spinach is wilted and all extra moisture has evaporated, about 5 minutes. Transfer mixture to colander and let drain for 10 minutes. Stir in cooked bacon and season with salt and pepper to taste.

Meanwhile, rinse each trout under cold running water and pat dry with paper towels inside and out, then rub exteriors with oil. Season exteriors and cavities with salt and pepper. Divide spinach mixture evenly among cavities, about generous ¼ cup per fish.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Lay trout on grill, perpendicular to grate bars. Cook (covered if using gas) until skin is browned and beginning to blister, 5 to 7 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Cook until second side is browned, flesh flakes when prodded with paring knife, filling is hot, and thickest part of fish registers 130 to 135 degrees 5 to 7 minutes. Transfer trout to serving dish and let rest for 5 minutes. Serve with lemon wedges.