Instructions: Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well.

Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.

Place trout on center of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork.

This recipe yields 4 servings.

Wine Recommendation: There is no finer match for this light grilled fish dish than a light white wine from a cool climate - try a Gruner Veltliner from Austria.

Beer Recommendation: Did someone call for a pint of bitter? The clean, bitter flavor of a true English Ale is a perfect foil for the sweetness of the trout and the refreshing spiciness of the lemon and peppercorns.

Comments: Lemon bits add refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add an intriguing burst of flavor.

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