4 (12 ounce) trout, head & tail on
2 tablespoons olive oil
salt and pepper
4 large fresh sage sprigs
2 lemons, halved and sliced
1 1/2 lbs sliced bacon
toothpick
Directions:
Drizzle cavity of trout with olive oil.
Season with salt and pepper.
Stuff cavity with four lemon slices and one sprig of sage.
Wrap each trout with bacon, like a mummy, using toothpicks to hold bacon in place.
Grill for approximately five minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout.
Trout can also be pan-seared for approximately five minutes per side.
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