Using either fresh water or saltwater trout, take the fillets (skin on) and pat them dry. Use salt and pepper to season. Place on a very hot grill, flesh side down for 30 seconds, turn (to get nice diamond grill marks) for 30 seconds more, then flip over. To prepare the dressing, render 1/4 # bacon until crispy. Remove from pan. Add 1/2 of an onion (small diced). Add 1 clove of garlic (minced) and one shallot (minced). Reduce heat and cook for 1 minute more. Add 1/3 cup of both balsamic vinegar and olive oil. Keep warm/hot. Right before serving, add 1 tablespoon fresh herbs (thyme/ oregano/ parsley). Place the trout on top of either salad greens or sauteed vegetables and spoon the dressing over top. Garnish with crispy bacon. Enjoy!