Broiled Trout with Bacon, Onions and Raisins

So, frustratingly, Gourmet hasn't posted the recipe I recently tried - the Broiled Trout with Onions Raisins and Bacon from the March issue. It was pretty good, but, hmm, I probably won't cook again. It was exciting - I cooked my first head-on fish. Not sure why that's exciting but it was, and it wasn't bad, just not great. I think more of the sauce would have been good, and I might play around with it. I served it with some arugula with a lemon-y vinaigrette, and my sweet made some sweet cornbread, which nicely offset the vinegar and the tartness of the sauce on the fish.

Have you made this recipe? Tell me what you think.

BROILED TROUT WITH BACON, ONIONS AND RAISINS
Serves 4

The sweet and savory flavors coaxed from the bacon, onion, raisins and vinegar in this dish complement the delicate trout without overpowering it.

4 thick bacon slices (7 oz) cut crosswise into 1/8-inch-wide strips
2 cups coarsely chopped red onion
1/2 cup golden raisins (3 oz)
1/2 cup red-wine vinegar
2 tspn sugar
1/2 tspn salt
4 (10- to 12-oz) whole rainbow trout, cleaned and boned, leaving heads and tails intact, (butterflied), or 8 fillets
2 tspn olive oil plus additional if necessary
1/4 tspn black pepper

Special Equipment 2 (15- by 10-inch shallow baking pans)

Cook bacon in 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar and 1/4 teaspoon salt and boil until liquid is reduced about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.

Preheat broiler and oil baking pans.

Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.

Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.