Grilled Bacon Wrapped Whitefish Recipes

GRILLED BACON WRAPPED TILAPIA

Steps:

• Preheat the grill to 400º F.
• Spray coat a grilling basket with cooking spray.
• Put the tilapia in a dish. Coat with salt and pepper.
• Brush a small amount of olive oil onto the fish.
• Take two raw pieces of bacon and wrap it around the tilapia.
• Do this with all of the pieces of tilapia.
• Put into the grilling cage.
• (I kept a plate under the basket as I prepared the fish so it wouldn't drip all over the kitchen.)
• Put grill basket with the fish onto the grill.
• Cook on one side for 5 minutes on high heat and then flip the basket to cook the other side.
• Cook until the fish is flaky and white. Bacon may need a few extra minutes, and that is okay.
• Serve warm with parsley sprinkled on top.

GRILLED BACON-WRAPPED WHITEFISH

Steps:

• Preheat grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.
• On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.
• Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.

BACON-WRAPPED COD

Steps:

• 1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
• 2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
• 3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
• 4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

GRILLED BACON-WRAPPED WHITEFISH

Steps:

• Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.
• On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.
• Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.