4 medium trout, thoroughly defrosted,
4-8 bacon slices
Wash trout briefly under cold running water; pat them dry inside and out with paper towels. Next, wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks.
Place fish on barbecue grill about 4 inches from moderately hot coals. Cook for 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked. (Be careful not to overcook).
When done, fish will feel firm when prodded gently with finger and will flake easily with a fork. Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley. Serve at once.