Foil-Wrapped Fish with Bacon Stuffing

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	233233 cal
pro	17 g17g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	16 g16g carb
fibre	1 g1g fibre
chol	53 mg53mg chol
sodium	422 mg422mg sodium
% RDI:	-
calcium	88 calcium
iron	99 iron
vit A	1010 vit A
vit C	2525 vit C
folate	2121 folate

This delicate and moist fish tastes superb with its seasoned dressing. After taking it off the grill, let it cool for a few minutes to ensure the skin doesn't stick to the foil.

Ingredients

2 2trout fillettrout fillets, (about 1 lb/500 g total)
1 lemon , cut into wedges1 1lemonlemons, cut into wedges
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Stuffing:
2 thick slices bacon 2 2thick slices bacon
1 small onion , diced1 1small oniononions, diced
1 celery stalk , diced1 1celery stalkcelery stalks, diced
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1/2 sweet green pepper , diced1/2 1/2sweet green peppersweet green peppers, diced
1/4 tsp poultry seasoning 1/4 1/4tsp tsppoultry seasoning
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
6 slices white bread , lightly toasted6 6slices sliceswhite bread, lightly toasted
3 tbsp minced fresh parsley 3 3tbsp tbspminced fresh parsley
2 tbsp butter , melted2 2tbsp tbspbutter, melted

Preparation

Stuffing: In skillet, fry bacon until edges are crispy. Drain on paper towels; dice and set aside.

Drain off all but 2 tsp (10 mL) fat from skillet; cook onion over medium heat until softened and slightly golden, about 7 minutes. Add celery, garlic, green pepper, poultry seasoning, salt and pepper; cook until celery is softened, about 5 minutes. Transfer to bowl.

Meanwhile, remove crusts from bread and cut into 1/2-inch (1 cm) cubes. Add to onion mixture along with parsley, butter and bacon; toss to combine and moisten. (Make-ahead: Refrigerate in airtight container for up to 2 hours.)

Place 1 fillet, skin side down, on greased 24-inch (60 cm) long piece of heavy-duty foil; place other fillet on cutting board. Squeeze 1 lemon wedge over each fillet; sprinkle with salt and pepper. Spread stuffing evenly over fillet on foil; top with remaining fillet, skin side up. Wrap tightly; overwrap, seam side down, in second piece of foil.

Place on grill over medium-high heat; cover and cook, turning once, until fish flakes easily when tested, about 20 minutes. Let stand for 2 minutes before unwrapping and serving with remaining lemon.

Source : Canadian Living Magazine: June 2007