Steelhead Trout BLT

How to make Steelhead Trout BLT Recipe - 2012 Schlafly World Pork Steaks Third Place Entrée from Daniel Simpson

Ingredients:
2-pound steelhead trout filet
1 tbsp Lawry’s Seasoned Salt
1 tbsp coarse black pepper

Sandwich:
6 soft whole wheat ciabatta rolls
1 pound maple bacon, thick cut and cooked
3 heirloom tomatoes, sliced
8 oz. arugula
4 tbsp Miracle Whip
6 Pepper Jack cheese slices

Method:
Rub trout with salt and pepper.

Make a few slices in the skin and put the filet on a soaked cedar plank with the skin side up over indirect heat at 350 degrees F.

After 20 minutes, peel off the trout skin.

Cook another 10 minutes on the grill, then divide the trout into 6 servings and place the fish onto the rolls.

Construct each BLT with the remaining sandwich ingredients, place on the grill, and top with a panini brick (aluminum foil wrapped around a red brick) until each side is toasted.

Serve immediately.