chopped fresh dill weed (or more to taste)
In This Recipe
Sprinkle salt and pepper evenly over the surface of the fish fillets. Dredge fillets in flour.
In a cast iron skillet set over the hot side of the grill (or medium-high heat if cooking on a stovetop), cook the bacon until just beginning to crisp. Remove from pan and set aside.
Add trout, skin side down, to the pan and cook until skin is crispy. Flip fillets and cook skin side up until fish is cooked through, about 2 1/2 minutes per side.
Remove fillets and keep warm while you finish the sauce. Add the white wine, chives, butter and lemon juice to the pan, sauteeing until chives are soft, and sauce is beginning to thicken, about 2-3 minutes. Stir the bacon back into sauce.
Place a trout fillet on each plate and top with equal amounts of the sauce. Sprinkle with more fresh chives and serve with additional lemon wedges, and grilled new potatoes with dill butter (recipe follows)
Place potatoes in a pot of salted water and bring to a boil. Boil until potatoes are just tender, then remove from heat and drain. (You can do this step hours, or even a day in advance. Just keep potatoes refrigerated until ready to grill).
Toss potatoes with olive oil, salt, and pepper until evenly coated. Transfer potatoes to a grill pan, or wrap in a foil packet, and grill until tender and beginning to brown, about 15-20 minutes (throw them on a few minutes before you start the fish, and they’ll be ready about the same time the fish is done).
Remove potatoes from grill, transfer to a bowl, and toss with the melted butter and chopped dill.