Grilled Trout with Shallot Vinaigrette

Ingredients

• 2  apple-smoked bacon crumbled cooked
• 0.1 teaspoon pepper black
• 2 teaspoons chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 2 tablespoons shallots finely chopped ( 1 large)
• 3 tablespoons sherry vinegar 
• 24 ounce trout 

Equipment

• bowl
• grill
• aluminum foil

Directions

1. Prepare grill.
2. Combine first 7 ingredients in a small bowl. Gradually add oil, stirring until well blended.
3. Cut a 16 x 12-inch sheet of heavy-duty foil; lightly coat 1 side of foil with cooking spray.
4. Place foil on grill rack.
5. Place fillets, skin sides down, on prepared foil. Spoon 1 teaspoon vinaigrette over each fillet. Cover and grill 10 minutes or until fish flakes easily when tested with a fork.
6. Drizzle remaining vinaigrette evenly over each serving; top with crumbled bacon.