Ocean Trout with Coleslaw and Crispy Smoked Bacon

Ocean Trout with Coleslaw and Crispy Smoked Bacon
Photo by William Meppem

Ingredients

  • 1 teaspoon Dijon mustard
  • ½ cup thinly sliced red onion
  • ¾ cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • 2 cups thinly sliced green cabbage
  • 6 (3/4-ounce) pieces Canadian bacon
  • + 7 more ingredients
    • 2 tablespoons canola mayonnaise (such as Spectrum)
    • ½ teaspoon freshly ground black pepper, divided
    • 1/8 teaspoon kosher salt
    • 2 ¼ cups thinly sliced red cabbage
    • 1 ½ tablespoons white wine vinegar
    • 6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets
    • Cooking spray

1. Preheat grill to medium-high heat. 2. Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned. Remove from grill; set aside. 3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish on a grill rack coated with cooking spray; grill 4 minutes on e...

View full recipe at My Recipes

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