Ocean Trout with Coleslaw and Crispy Smoked Bacon

Name: Ocean Trout with Coleslaw and Crispy Smoked Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 128 grams Canadian bacon; 1 teaspoon Dijon mustard; 177 milliliters fresh flat-leaf parsley leaves; 473 milliliters thinly sliced green cabbage; 0 teaspoons kosher salt; 0 teaspoons kosher salt; 2 Tbsps canola mayonnaise (such as Spectrum); 1 Tbsp extra-virgin olive oil; 532 milliliters thinly sliced red cabbage; 118 milliliters thinly sliced red onion; 1 kilograms skin-on ocean trout, steelhead trout, or salmon fillets; 2 Tbsps white wine vinegar

Ocean Trout with Coleslaw and Crispy Smoked Bacon is a gluten free, dairy free, and whole 30 main course. This recipe serves 6. One serving contains 358 calories, 39g of protein, and 19g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of kosher salt, kosher salt, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat grill to medium-high heat.

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Grill

Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned.

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Bacon

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Grill

Remove from grill; set aside.

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Grill

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.

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Cooking Spray

Pepper

Fish

Salt

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Grill

Combine cabbages, parsley, and onion in a large bowl.

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Cabbage

Parsley

Onion

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Bowl

Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise.

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Mayonnaise

Mustard

Vinegar

Cooking Oil

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Whisk

Bowl

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.

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Cabbage

Vinegar

Pepper

Bacon

Fish

Salt

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

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Wine