6 (4 ounce) fillets trout
1/2 cup chopped celery
1/4 cup chopped onion
6 slices bacon
1 (8 ounce) package cream cheese, softened
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
12 ounces cream cheese, softened
2 tablespoons sliced fresh ginger
3 tablespoons prepared Dijon mustard
In a medium bowl, mix together the celery, onion, bacon, cream cheese, green onions, parsley, and cream cheese. Cover, refrigerate, and marinate the tuna for about 1 hour.
Preheat the grill for high heat. Place the fish fillets on the grill, turn and cook approximately 2 minutes on each side. Place the fillets on the grill, cook for about 2 minutes on each side. Remove from the grill, and place on a flat pan. Cover with foil.
Bake at 400 degrees F (200 degrees C) for approximately 1 hour, turning fillets over each time the fish is flipped over.