These two fish are similar in shape and size. If you catch your own trout, there is nothing better, but if you are shopping, fresh mackerel is the tastier and less expensive choice. Mackerel or trout are also wonderful simply grilled or broiled and served with any sharply seasoned flavored butter or acidic vinaigrette or salsa.
Prepare a medium-hot charcoal fire or preheat a gas grill or the broiler. Make sure the grill rack is clean and place it about 4 to 6 inches from the heat.
Sprinkle:
4 1 to 1 1/4 pound mackerel or trout (1 to 1 1/4 pounds each), rinsed and patted dry
with:
Salt and ground black pepper to taste
Wrap each fish in:
1 or 2 slices bacon
Place the fish on the grill or under the broiler; cover the grill if possible. Cook, undisturbed, for 3 to 4 minutes, taking care not to burn the bacon (move the fish to a cooler part of the grill or lower the broiler rack if necessary). Turn and continue to cook. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. Total cooking time will be about 12 to 15 minutes.
