6 trout fillets -- or salmon
3 cups fresh mint leaves -- lightly packed -or-
3/4 cup dried mint -- crushed
3/4 cup olive oil -- or salad oil
6 strips bacon
1 tablespoon salt
Instructions:
Mash fresh mint with salt to release the flavor; add oil. If using
dried mint, mix with salt and oil. Place the mint mixture on top of
each fillet and roll. Wrap each fillet with one strip of bacon; secure
with toothpicks. Broil over coals, 4-6 inches from source of heat,
for 4-5 minutes. Turn and cook 4-5 minutes longer or until fish flakes
easily when tested with a fork. Adapted from a recipe in "A Seafood
Heritage From the Plains to the Pacific", US Department of Commerce
