Recipe - Hemingways Trout

3 Green onions, chopped OR
One fourth cup Freezedried chives
1 tablespoon Chopped parsley OR
Dried parsley flakes
2 tablespoon Lemon juice
One fourth teaspoon Pepper
6 Whole cleaned trout
(each about 8 oz.)
Seasoned salt
6 Strips bacon
One half cup Baking mix (biscuit mix)
2 tablespoon Yellow cornmeal
Lemon wedges (optional)

Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout
cavities with salt, then spread each with onion mixture.

In a wide frying pan over medium heat, cook bacon until crisp. Remove
bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and
reserve remaining drippings.

Combine baking mix and cornmeal on a piece of wax paper. Coat trout on
both sides with mixture. Arrange half the trout in pan. Cook, turning once,
until fish is lightly browned and flakes readily when prodded in thickest
portion with a fork. For a 1inch thick fish (measured in thickest
portion), allow 10 minutes total 5 minutes on each side. (Allow same
ratio of thickness to time 1 inch: 10 minutes for fish of all
thicknesses.)

Cook remaining fish in reserved drippings. Slip a bacon strip into cavity
of each fish. Garnish with lemon wedges, if desired. Serves 6.

The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset
Magazine, Lane Publishing Co., Menlo Park, CA, 1981.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini