Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The Strodes use Australian bacon, called bacon rashers or back bacon. Because that’s less available in the States, we recommend Canadian bacon.
How to Make It
Preheat grill to medium-high heat.
Place bacon on grill rack; grill 1 1/2 minutes on each side or until browned. Remove from grill; set aside.
Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange fish on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
Combine cabbages, parsley, and onion in a large bowl. Combine vinegar, oil, and mustard in a small bowl, stirring with a whisk; stir in mayonnaise. Add vinegar mixture, 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper to cabbage mixture, tossing to coat. Top slaw with bacon just before serving with fish.
Wine note: The rich pink meat of ocean trout (or salmon) can easily handle a lighter red wine, especially when prepared with crispy smoked bacon. Bogle Pinot Noir 2008 ($14), from California’s cool Russian River Valley, is medium-bodied with light berry and cherry flavors that won’t overpower the dish, while a beam of bright acidity helps to balance the fish’s healthful natural fats.
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