Pan-frying this trout just may remind you of great outdoors

Whether you actually fish in a stream or simply fish around the seafood case at the market, you’ll be reminded of the great outdoors with this pan-fried trout recipe.

Cooked over an open fire in a cast-iron skillet, trout is one of the great outdoor meals. You can mimic the flavor indoors by using smoky bacon fat. Then, in a further salute to summer, finish the dish with a fresh-corn-and-bacon-bits stuffing.

Rainbow Trout with Corn-Bacon Stuffing

4 strips thick bacon, sliced in 1/4 -inch pieces

1/3 cup cornmeal

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 whole rainbow trout, cleaned (see note)

4 ears corn, husked, kernels cut off

4 green onions, minced

1/4 cup chopped cilantro, basil or parsley

Heat a large, heavy skillet (see note) over medium heat; add bacon (note: if fish are large, use 2 skillets, adding olive oil, if necessary). Cook bacon, stirring often, until crispy, about 5 minutes. Remove bacon with slotted spoon to paper-towel lined plate.

Meanwhile, mix cornmeal, 1/4 teaspoon of the salt and the pepper on a large plate. Place 1 trout in the cornmeal mixture; turn to coat both sides. Transfer to bacon fat in the hot skillet; repeat with remaining trout. Reduce heat to medium; cook, turning once, until browned and fish is cooked through, about 5 minutes per side. Transfer to a platter; cover to keep warm.

Add the corn and onions to skillet; cook until corn is tender, about 2 minutes. Stir in reserved bacon, cilantro and remaining 1/4 teaspoon of the salt. Spoon corn mixture into trout cavities; serve warm.

Notes: Any type of trout can be used: rainbow, brown, speckled. A large cast-iron skillet is best for this dish, but any heavy skillet will do.

Yield: 4 servings

Nutrition information per serving: 368 calories, 13 grams fat (3 grams saturated, 31 percent of calories from fat), 38 grams protein, 26 grams carbohydrate, 97 milligrams cholesterol, 3.3 grams dietary fiber, 659 milligrams sodium.