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Ocean Trout with Coleslaw and Crispy Smoked Bacon

 

Ocean Trout with Coleslaw and Crispy Smoked Bacon

Total Time: 20 Mins

Ingredients:

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

Directions:

  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 each side or until desired degree of doneness.
  4. Combine cabbages, parsley, and onion in a large bowl. Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise. Add vinegar mixture, 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper to cabbage mixture, tossing to coat. Top slaw with bacon just before serving with fish.