Minted Troutcaribbean, fish and seafood, grilling recipes, main dish, trout 6 trout fillets; or salmon 3 cups fresh mint leaves; lightly packed -or- 3/4 cup dried mint; crushed 3/4 cup olive oil; or salad oil 6 strips bacon 1 tablespoon salt Mash fresh mint with salt to release the flavor; add oil. If using dried mint, mix with salt and oil. Place the mint mixture on top of each fillet and roll. Wrap each fillet with one strip of bacon; secure with toothpicks. Broil over coals, 4-6 inches from source of heat, for 4-5 minutes. Turn and cook 4-5 minutes longer or until fish flakes easily when tested with a fork. Adapted from a recipe in "A Seafood Heritage From the Plains to the Pacific", US Department of Commerce |
