After the mojitos, which I accidentally made too strong, I needed dinner. With plenty more mint in the garden (and bacon in the fridge) I prepared another favorite, simple recipe…
Trout with Mint and Bacon
3 slices bacon, diced
4 rainbow trout fillets
1/4 cup flour
1 tablespoon canola oil (opt.)
1/4 cup mint, chiffonade
lemon
salt and pepper to taste.
1. In a large skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp. Remove the bacon from the pan to drain on a paper towel, but save the fat.
2. Season the fish with salt and pepper. Dust with flour and spank off any excess.
3. Reheat the pan with the bacon fat over medium high flame. If you don't have enough fat you can add a little canola oil. Add the trout fillets, flesh side down, and cook for 5 minutes on the first side, until the flesh is lightly golden. Flip over and cook for 3 minutes on the skin side.
4. Place the fish on a serving platter. Sprinkle bacon and mint on top. Squeeze lemon over the whole thing.