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1
Set up grill for direct cooking over medium heat.
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2
Oil grate when ready to start cooking.
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3
Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce.
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4
Marinate for 30 minutes.
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5
In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon.
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6
Bring to a boil.
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7
Reduce heat and simmer for 5 minutes; set aside.
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8
Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced.
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9
Lay 1 slice of bacon vertically on top of butcher twine.
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10
Place 1 fish on top of bacon slice.
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11
Top fish with another slice of bacon.
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12
Tie each piece of twine so that you have 3 knots securely holding the fish in place.
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13
Repeat process with all remaining fish.
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14
Place whole fish on grill.
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15
Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes.
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16
Watch for flare-ups from bacon slices.
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17
Remove from grill.
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18
Untie twine from fish.
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19
Top with Cajun tomato sauce and serve warm.
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20
INDOOR: Prepare and marinate trout as directed.
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21
Preheat oven to 450 degrees F.
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22
Place prepared trout on foil lined baking sheet.
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23
Roast fish for 30 minutes.
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24
Serve as directed.
