Stuffed Trout with Lemon and Pink Peppercorns
Source: Webber

Lemon bits add refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add an intriguing burst of flavor.

1 lemon
3 slices bacon, cooked, drained, and crumbled
3 tablespoons chopped parsley
1/2 teaspoon pink peppercorns
1/4 teaspoon salt
Pinch freshly ground pepper
4 whole trout, cleaned and boned from belly side
Olive oil spray
1/2 teaspoon salt
Pinch freshly ground pepper


Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well.

Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.

Place trout on centre of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork.

Makes 4 servings.