DIRECTIONS

Pat the trout dry. Brush each trout inside and out with olive oil and lightly season with salt and pepper. Divide the tarragon into four equal amounts and place them inside the fish.

Starting with the head of one fish, just behind the eye, begin to wrap the bacon around the circumference of the fish, slightly overlapping each layer so cover the fish skin. Each fish should take about 3 pieces of bacon to wrap; more if your fish is larger. Stop wrapping when you reach the last inch of the tail. Repeat with the remaining fish.

Wash, trim and halve the zucchini lengthwise. Slice each half lengthwise again, into 1⁄4-inch thick pieces, then cut each piece in half, for easy handling. Place on a plate or platter, brush with oil and lightly season with salt and pepper.

Place two clean platters near the grill. Preheat the grill for indirectheat, medium-heat grilling (see NOTES).

Place the fish in the center of the cooking grate over indirect heat and arrange the zucchini slices around the fish. Cover and grill for 10 minutes. Transfer the zucchini to a platter and cover it to keep it warm. (Or, if you want the zucchini very soft, flip it and continue cooking.) If necessary, rotate the fish (see NOTES), and continue to cook for about 10 minutes more, or until the bacon is crisped, the fish flakes and is cooked through.

Transfer the fish to a platter, sprinkle with tarragon leaves, and serve family-style with the zucchini.

NOTES

If your fish are larger than 1 pound, they may need to cook for a bit longer and you may need an additional strip of bacon or two.

It is best to put the fish in the center of the grates, so it has even heat on the left and right, and air can move evenly around the food.

If using a convection oven: We prefer this fish grilled so you get the smoky flavor, but it can be made in an oven with a convection setting. Line a large, rimmed baking sheet with parchment. Place the baconwrapped fish on a rack set on the baking sheet. Preheat the oven to 400 degrees on the convection setting. Roast the fish for 10 minutes, then flip it over and roast for another 10 minutes. If the bacon is not quite crisp enough, turn on the broiler, raise the rack 4 to 6 inches from the broiler and broil the fish for about 2 minutes on one or both sides, watching carefully so that it does not burn.

Nutrition information per serving (1 fillet, plus 1⁄2 cup zucchini) | Calories: 449; Total Fat: 21 g; Saturated Fat: 4 g; Cholesterol: 147 mg; Sodium: 490 mg; Carbohydrates: 5 g; Dietary Fiber: 2 g; Sugar: 0 g; Protein: 58g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Recipe adapted from grilling expert and cookbook author Elizabeth Karmel, co-author of the newsletter whats4dinner.