- 2 cups Orange juice
- 3 tablespoons of Kosher salt
- 2 tablespoons of White sugar
- 1/2 teaspoon of coarsely Ground black pepper
- 2 tablespoons of Fennel seed
- 4 boneless Brook troutabout 6 ounces each
- 8 sprigs of fresh Dillmint, sage, or rosemary
- 2 tablespoons of Olive oil
- 8 slices of Bacon
- for the grill grate or basket Oil
Fennel-Brined Trout grilled with Bacon and Herbs is a dish that will please your cravings. It is a healthy and tasty dish that is easy to make. The bacon and herbs add the most amazing complex flavor to the dish
by Jennifer Hess @ flickr
Put together the ingredients for Orange Fennel Brine in a gallon-size bag (preferably zip-locked); close and shake it until both salt and sugar are totally dissolved (no less than 30 seconds). Split Trout down their bellies; open them up as from both sides to expose the interior to brine. Place the fish in brine, press the air out, close, and put it in the refrigerator for 1 hour.
Now you can heat your grill. And while it’s heating, dispatch the fish from brine.
In the cavity of each fish, you should Put 2 herb sprigs. Close each fish around herbs. Pat the fish skin so it becomes dry. The next step is to rub the outside of each fish with some olive oil.
Around each fish, wrap 2 slices of bacon. Allow the ends of each strip to touch and slightly overlap. Don’t forget to attach each bacon slice with an oiled wooden toothpick.
Coat the grill grate with oil. Do the same if you are using a fish basket. Place the fish in a single layer on the grill, the grate, or the grill basket and cover it. You should cook till bacon is cooked through. Fish skin should become crisp (the process takes about 6 minutes per side). Finally, remove toothpicks and serve. Enjoy!