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Ocean Trout with Coleslaw and Crispy Smoked Bacon Recipes
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Recipe Name : Ocean Trout with Coleslaw and Crispy Smoked Bacon
Country : United States
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Category : Home > Seafood > Fish Food
Chef : Jane and Jeremy Strode
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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

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.

Wine note: The rich pink meat of ocean trout (or salmon) can easily handle a lighter red wine, especially when prepared with crispy smoked bacon. Bogle Pinot Noir 2008 ($14), from California's cool Russian River Valley, is medium-bodied with light berry and cherry flavors that won't overpower the dish, while a beam of bright acidity helps to balance the fish's healthful natural fats. --Jeffery Lindenmuth