Grilled Rainbow Trout and Roasted Cipolinni Onion

   Today we are going outdoors to fresh Rainbow Trout grilled in a rack on an open fire or BBQ and served with roasted Cipolinni Onions drizzled with reduced Balsamic Vinegar, Olive Oil and seasoned with fresh Rosemary leaves. A delicious meal that is quick and easy to make and is suited for a camping trip or a barbecue at home. Any trout can be substituted for the Rainbows and we have contemplated using small whole salmon that fit in our fish cooking rack.




Our rack holds two of these lovely butterflied Rainbow Trout which are stuffed with lemon slices and covered with strips of Black Forest Uncured Bacon; then tied with string to hold everything together.









The roasted Cipolinnis are tender and sweet to the taste and set off nicely with the reduced Balsamic Vinegar and Olive oil. The wonderful smell of Rosemary permeates the kitchen while they cook and infuses the oil with it's taste.






The Cipolinnis are placed in a small roasting dish, drizzled with olive oil, reduced Balsamic Vinegar and seasoned with a little salt, fresh ground pepper and fresh Rosemary leaves. Then they are roasted in our small Toaster Oven.




SERVES:                     2
PREP TIME:            10 minutes
COOKING TIME:     35 minutes

INGREDIENTS:
4-5 Cipolinni onions
Several splashes Balsamic glaze
Several splashes Olive oil
4 springs rosemary
Sprinkle of Salt
Sprinkle of Fresh ground black pepper
2 butterflied trout about 1/2 pound each
4-6 slices of bacon
1 lemon
Sprinkle of granulated garlic
Sprinkle of finely ground black pepper

PREPARATION:
For the onions:
1.Trim the outer skin from the onions.
2.Lay the onions in a cooking pan covered in aluminum foil.
3. Spoon the balsamic glaze and olive oil over the onions then sprinkle with salt and pepper. Cut the rosemary into small pieces and sprinkle on top of the onions.
4. Bake at 400 degrees for 35 minutes in a preheated oven. If they start to brown too soon, reduce the heat to 350.
For the trout:
1. Wash the trout and pat dry with a paper towel.
2. Slice the lemon in 1/4" slices and place on inside of trout.
3. Drizzle olive oil on both sides of trout then sprinkle outsides with granulated garlic and pepper.
4. Place one strip of bacon on each side of trout and secure with butcher's string to hold bacon in place.
5. Place trout in a cooking basket (we like the one that is made in the shape of a fish) and then secured so it can be easily flipped.
6. Place cooking basket on the preheated grill on low heat. Cook about 10 minutes. Check to see if the bacon is cooked. Cover the grill while cooking but make sure there are no flare-ups as the bacon will drip and could cause a flare-up. If you are having many flare-ups your heat is too high. Flip the cooking basket over and cook the other side about 10-15 minutes depending on the heat in your BBQ. When the bacon is cooked the trout is cooked as well.
For the plating:
Place trout on warmed plate surrounded by Cipolinni onions. Sprinkle with fresh Rosemary petals or use Rosemary twigs for garnish.

This is one of our favorite meals! To speed up the cooking process turn the heat up a bit on the grill but watch for flare-ups!

Bon appetit,
Tom and Anita