- 6 14-16-ounce rainbow trout, butterflied, deboned
- 1 tablespoon Four Seasons Blend
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh thyme
- 1/4 cup fresh sage leaves, thinly sliced
- 1 1/2 pound thinly sliced bacon
- Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
- Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill.