Trout with Peppercorn Crust, Bacon and Red Cabbage

• 2 8-to-10 ounce trout, boned
• 1 teaspoon coarsely cracked black peppercorns
• 3 thick-cut bacon slices, cut into 1/2-inch pieces
• 2 cups coarsely shredded red cabbage (about 6 ounces)
• 2 green onions, thinly sliced
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 1/3 cup dry white wine

1. Open both trout and arrange, skin side down, on work surface.
2. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
3. Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
4. Using slotted spoon, transfer bacon to paper towels and drain.
5. Add trout, skin side up, to drippings in skillet.
6. Saute until brown, about 3 minutes.
7. Using large spatula, turn trout over.
8. Saute until cooked through, about 4 minutes longer.
9. Transfer trout, skin side down, to plates.
10. Add cabbage, onions and thyme to same skillet.
11. Saute until cabbage wilts, about 3 minutes.
12. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes.
13. Season with salt and pepper.
14. Spoon cabbage mixture alongside trout and serve.

trout, bacon, red cabbage, green onions, thyme, white wine

Taken from www.epicurious.com/recipes/food/views/trout-with-peppercorn-crust-bacon-and-red-cabbage-4238 (may not work)