From shrimp to salmon, you'll find your favorite way to celebrate the season with seafood on the grill.
Ocean Trout with Coleslaw and Crispy Smoked Bacon
Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The recipe traditionally uses Australian bacon, called bacon rashers or back bacon. Because that's less available in the States, we recommend Canadian bacon.